Weed-Infused (And Super Simple) Pineapple Blintz Soufflé For Shavuot
The base of this delightfully simple (and arguably sinful) soufflé is a store-bought blintz. Image by Jeff the 420 Cheff
Serves: 6
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.
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
