Strawberry Nutella Canna-Crepe Rolls
Recipe Info
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4 (2 rolls per serving)
Difficulty: Intermediate
Terpene Pairing
Limonene: Found in citrus-heavy flower strains, this terpene cuts through the heavy hazelnut fats and brightens the natural acidity of the fresh strawberries.
Dosage Information
Estimated 10mg THC per serving based on 1 teaspoon of 40mg/tsp infused butter. Adjust infusion measurements according to personal tolerance and potency of the base material.
Ingredients List
1 cup all-purpose flour
2 large eggs
1/2 cup whole milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 tablespoon infused cannabis butter, melted
1/2 cup Nutella or chocolate hazelnut spread
1 cup fresh strawberries, thinly sliced
1/4 cup chopped toasted hazelnuts
Powdered sugar for dusting
Fresh mint for garnish
Decarboxylation Instructions
Preheat oven to 240 degrees F. Break cannabis flower into small pea-sized pieces and spread evenly on a parchment-lined baking sheet. Bake for 30 to 40 minutes. Remove from oven and let cool completely before beginning the infusion process.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup unsalted butter with the decarboxylated cannabis. Maintain a temperature between 160 and 180 degrees F for 2 to 3 hours. Strain through a fine-mesh sieve lined with cheesecloth into a glass jar. Do not squeeze the cheesecloth to avoid excess chlorophyll flavor. Refrigerate until firm or use immediately in liquid state for the batter.
Preparation Instructions
In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring constantly to avoid lumps. Add the salt, regular melted butter, and the infused butter; whisk until the batter is completely smooth.
Heat a lightly oiled non-stick crepe pan or 10-inch skillet over medium heat. Pour approximately 1/4 cup of batter into the center of the pan and tilt in a circular motion to coat the surface evenly.
Cook for about 2 minutes until the bottom is light brown. Loosen the edge with a spatula, flip, and cook the other side for 1 minute. Remove to a wire rack to cool slightly.
Spread a thin layer of Nutella over the entire surface of each crepe. Arrange a single layer of sliced strawberries over the bottom third of the crepe. Sprinkle with toasted hazelnuts.
Roll the crepe tightly starting from the strawberry end. Slice into 2-inch rounds to create the rolls.
Arrange on a chilled plate, dust lightly with powdered sugar, and garnish with a sprig of mint.
Chef Tips
Ensure the batter rests for at least 10 minutes before cooking to allow the gluten to relax, resulting in a more delicate texture. Use a steady medium-low heat to prevent the delicate infused fats from scorching during the crepe-searing process.
Consume Responsibly
Start Low, Go Slow