This fun recipe was inspired by my friend Chef Eric Greenspan’s Latke Bites with Apple Crème Fraîche, which is one of my favorite non-infused snacks. Although my recipe is quite different from his, his concept of fruit-infused crème fraîche is a wonderful contemporary take on the old-world culinary staple of latkes with applesauce. To make your own crème fraîche, just mix 1 cup whipping cream with 2 tablespoons buttermilk in a glass container. Cover with a tight-fitting lid and let stand at room temperature until very thick (8 to 24 hours). Stir well and then refrigerate. Will keep refrigerated for up to 10 days.
Servings: 18-24 depending on size
Prep time: 40 minutes
Cook time: 12-14 minutes per batch of pancakes
Approximate THC per serving*
10%: 1.9–2.5 mg
15%: 2.8–3.8 mg
20%: 3.8–5.1 mg
For the Canna-pear creme fraiche
Juice of 1 lemon
2 Anjou or Bartlett pears, peeled, sliced, and cored
4 teaspoons raw cane sugar
4 teaspoons brown sugar
2 tablespoons canna-butter, plus 2 tablespoons grass-fed butter
Cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water)
Dash of cinnamon
1 cup crème fraîche
For the Latkes
6 medium Idaho or russet potatoes
1 small onion
2 eggs, slightly beaten
2 tablespoons flour
½ teaspoon salt
Dash of freshly ground black pepper
1 teaspoon tarragon, chopped
1 teaspoon chives, minced
½ teaspoon baking powder
Light coconut oil or olive oil for frying
Make the Pear creme fraiche
- Sprinkle lemon juice over pears.
- Melt the cane sugar, brown sugar, and canna-butter mixture in a nonstick skillet over low heat, stirring occasionally, until smooth, about 5 minutes. Turn the heat up to medium-low and add the pears. Cook, gently stirring every 5 to 6 minutes, until pears are tender.
- Add the cornstarch slurry and cinnamon and cook 1 to 2 minutes until thickened. Remove from the heat. Drain the syrup and set aside to let cool for 15 minutes.
- Add 2 tablespoons of the cooled pear sauce to the crème fraîche and whisk until incorporated. Refrigerate while making the potato latkes.
Make the Latkes
- Peel the potatoes and onion and grate into a large colander or strainer.
- Squeeze out as much water as possible from the potatoes and onion and transfer them to a large bowl. Stir in the eggs. Add the flour, salt, pepper, tarragon, chives, and baking powder, and mix.
- Preheat a large frying pan for 1 minute. Add coconut or olive oil and reduce heat to medium.
- Using a spoon, drop about ¼-cup dollops of the potato mixture into the pan, flatten, and fry for 6 to 7 minutes on each side until golden brown. Remove with a slotted spatula and drain on a plate lined with paper towels or brown paper.
- Serve with pear crème fraîche, garnished with candied pears and drizzled with remaining pear sauce.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
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.