STUFFED CREPES WITH THC INFUSED CHERRY SAUCE
Make your Crêpes
You will need enough crepes to feed the number of people you are serving. 1 of these stuffed Crêpes is plenty, but big eaters may prefer 2.
The recipe I use for Crêpes is:
Ingredients
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons butter, melted
Directions:
Whisk eggs, milk, water, and salt together in a large mixing bowl; add flour and butter and whisk vigorously until smooth.
You could also add all of the ingredients to a blender and process a few times using short bursts until the batter is smooth. Do not overmix, or your Crêpes will turn out tough.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe.
Quickly tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot or cold.
Crêpes can be prepared ahead of time and stored in the refrigerator for up to three days, or frozen for up to one month.
Cream Cheese Filling:
Ingredients:
8 oz. softened cream cheese
8 oz. Mascarpone cheese
1/3 C. sugar or sugar substitute like Splenda
Beat together until smooth, softened cream cheese, mascarpone cheese and Sugar.
You can mix any flavor you like to the cream cheese filling, I used 1/2 tsp. vanilla extract.
Spread 1/2 of a Crêpe with the filling, then fold the plain half over the top for a half moon shape. Spread another layer of filling over 1 side of that, and then fold over the other half on top of it.
Or, Just spread the filling over the Crêpe, within a half inch or so from edges, and roll it up like a burrito.
Cherry Sauce
Ingredients:
Note: The infusion is added at the end of cooking, not during the cooking down of the cherries and liquid.
20 ounces frozen pitted cherries thawed. Note: if using tart cherries you will need a little more sugar. I used frozen dark cherries in this recipe.
2⁄3 cup sugar
1⁄3 cup cranberry juice
1⁄3 cup water
1⁄4 cup lemon juice
2 tablespoons cornstarch
1⁄4 cup water
1-3 Tablespoons THC Powder depending on your tolerance level and THC %. Or, just use your preferred type of Cannabis infused carrier or THC dust. Use a dosage calculator if needed.
Note: If you are using tart cherries you will need a little more sugar. Add one Tbs. at a time until the tartness has mellowed enough for you.
Instructions:
- Bring the cherries, sugar, cranberry juice, and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
- In a small bowl, stir 1/4 cup water and cornstarch until smooth. Stir into the boiling cherry mixture and return to a boil stirring constantly.
- Cook until thickened (about 1 minute or until it coats the back of a wooden spoon) Remove from heat and stir in lemon juice and THC powder or your preferred infusion method. Remove from pan into another bowl, cover and chill in the refrigerator before serving.
- Drizzle sauce with cherries over the top of the stuffed Crêpes and top with whipped cream, or dust with powdered sugar. Be generous with the sauce, that's where the goodies are hidden! You could be even bolder by sprinkling some of the THC Powder on top.
