One of my all-time favorite dishes! I make 6 minis to snack on during the week. You can also make one large soufflé by placing all the blintzes on top of the melted butter in a large baking dish. Then just pour the soufflé mixture over the crepes and bake for 1 hour.

Related: Check out Jeff’s recipes for Potato Latkes and Freaky Fish Tacos.

Servings: Six 2-ounce ramekins
Prep time: 15 minutes
Cook time: 1 hour
Approximate THC per serving*
10%: 7.7 mg
15%: 11.5 mg
20%: 15.4 mg

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 cannabutter, melted and cooled
1 stick grass-fed butter, cold (to grease the pan)

For the cheese filling
1 cup ricotta cheese
½ cup mascarpone cheese
3 tablespoons confectioners’ sugar
¼ cup crushed pineapple, drained
1 egg

For the soufflé
1 stick grass-fed butter, melted
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. Blend together the crepe ingredients: milk, cold water, flour, sugar, eggs, and canna-butter.
  2. Heat a small nonstick pan on medium. Rub the stick of grass-fed butter around bottom and sides of the pan.
  3. 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, using a small silicone spatula, and cook another 30 to 40 seconds. Transfer to a plate and repeat until all the batter is used.
  4. In a medium mixing bowl, combine cheese-filling ingredients: ricotta cheese, mascarpone cheese, confectioners’ sugar, crushed pineapple, and egg. Mix well.
  5. Place 1 tablespoon of the cheese filling in each crepe and fold the bottom of the crepe over the filling. Fold in both sides and then roll up over folded edges to create a closed little blintz. Set aside and repeat.
  6. Preheat oven to 340ºF.
  7. Pour 1 to 2 tablespoons of melted butter to cover the bottom of each of six 8-ounce ramekins. Place 1 crepe in each ramekin.
  8. Blend the remaining 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 dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 1⅓ sticks of butter.

Jeff recently published 100 cannabis-infused recipes in his cookbook “The 420 Gourmet: The Elevated Art of Cannabis Cuisine.” The book is available now from Harper Wave for $29.99.