For the crepes:
1 cup milk
¼ cup cold water
1 cup all-purpose flour
1 tablespoon sugar
2 eggs, lightly beaten
¼ cup creamy canna-butter, melted and cooled
1 stick grass-fed butter, cold (you won’t use the whole stick—it’s just to grease the pan)
For the cheese filling:
1 cup ricotta cheese
½ cup mascarpone cheese
3 tablespoons confectioner’s sugar
¼ cup crushed pineapple, drained
For the soufflé:
1 stick grass-fed butter, melted
1 cup sugar
1½ cups sour cream
2 teaspoons pineapple juice
2 teaspoons vanilla
1 pinch cinnamon
½ cup crushed pineapple
½ teaspoon salt
Blend together the crepe ingredients: milk, cold water, flour, sugar, eggs and canna-butter. Heat a small nonstick pan on medium. Rub the stick of grass-fed butter around the bottom and sides of the pan.
Pour enough batter into the pan to coat the bottom. Cook for 30 to 40 seconds, until the batter sets. Shake gently to loosen. Flip the crepe using a small silicon spatula, and cook for another 30 to 40 seconds. Transfer to a plate and repeat until all of the batter is used.
In a medium mixing bowl, combine the ingredients for the filling: ricotta cheese, mascarpone cheese, confectioner’s sugar, crushed pineapple and egg. Mix well. Place 1 tablespoon of the filling in each crepe and fold it opposite edge to opposite edge, then roll the open sides over the folded edges to create a closed little blintz. Set aside and repeat.
Next, preheat the oven to 340ºF. Using six ramekins, pour 1 to 2 tablespoons of melted butter to cover the bottom of each ramekin. Place 1 crepe in each ramekin.
Blend the soufflé ingredients: 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 then serve.
Approximate THC per serving (based on infusing 5 grams of cured/dried/decarbed cannabis into 1⅓ sticks of butter):
10%: 7.6 milligrams
15%: 11.4 milligrams
20%: 15.2 milligrams