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 move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
