Weed-Infused (And Super Simple) Pineapple Blintz Soufflé For Shavuot

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour


Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 10.6 tablespoons (or 1 1/3 sticks) of butter.

10%: 7.7mg
15%: 11.6mg
20%: 15.4mg

1 package frozen ricotta cheese crepes or blintzes
1 stick grass-fed butter, melted
2 Tablespoons Light-Tasting Cannabutter
1 cup sugar
4 eggs
1½ cups sour cream
2 teaspoons pineapple juice
2 teaspoons vanilla
Pinch of cinnamon
½ cup crushed pineapple
½ teaspoon salt

1) Pour 1 to 2 tablespoons of melted butter to cover the bottom of each ramekin.

2) Place 1 crepe in each ramekin.

3) Drizzle ½ teaspoon of melted cannabutter onto each crepe.

4) Blend the sugar, eggs, sour cream, pineapple juice, vanilla, cinnamon, crushed pineapple and salt. Pour the mixture over the crepes, filling each ramekin three-quarters full. Bake for 1 hour until golden brown and voilà!

Reprinted from “The 420 Gourmet” by JeffThe420Chef. Copyright © 2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.

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Weed-Infused (And Super Simple) Pineapple Blintz Soufflé For Shavuot

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