Preparation Time: 15 minutes
Cooking Time: 1 hour
APPROXIMATE THC PER SERVING
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.
1 package frozen ricotta cheese crepes or blintzes
1 stick grass-fed butter, melted
2 Tablespoons Light-Tasting Cannabutter
1 cup sugar
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.
This story "Weed Infused Pineapple Soufflé" was written by Jeff the 420 Chef.