Cannabis Infused Strawberry Ginger Fennel Crepes with Tangie Turmeric Whipped Cream

This Strawberry Ginger Fennel Compote is bright, refreshing, delicious and complex, especially when combined with the Cannabis Infused Tangie Turmeric Whipped Cream and delicate, sweet, vanilla, cannabis infused crepes!

Makes about 10 Cannabis Infused Crepes

*each crepe contains about 1.5 teaspoons cannabutter

*each tablespoon of whipped cream contains about 1 teaspoon of cannabis infused whipped cream

Strawberry Ginger Fennel Compote

4 1/2 Cups Whole, hulled strawberries (fresh or frozen, reserving 1/2 cup to finish)

1 Tablespoon Fresh Ginger, Skinned and Grated Fine or minced

4 Tablespoon Fresh Fennel Bulb, Roughly Minced (Reserving 2 Tablespoons to finish)

1 Teaspoon Citrus Zest (lemon or orange)

1 Tablespoon Fresh Citrus Juice (lemon or orange)

Pinch of Salt

5 Tablespoons Sugar (to taste)

1/8 Teaspoon Cinnamon

1/8 Teaspoon Nutmeg

1/2 Cup Water

In pot, combine all ingredients, except 1/2 cup strawberries and 2 tablespoons of fennel. Bring ingredients to low boil, then allow compote to reduce by about 50%, stirring often. Add in remaining 1/2 cup strawberries and 2 tablespoons fennel, cook for a few minutes longer to heat through. Once, reduced to desired consistency, cool slightly. Makes about 2 1/2 cups compote. Serve warm or chilled.

Cannabis Infused Tangie Turmeric Whipped Cream

3/4 Cup Heavy Whipping Cream

1/4 Cup Cannabis Infused Heavy Whipping Cream, Cooled Completely (Recipe below)

1/4 Cup Powdered Sugar

1 Tablespoon Fresh Orange Zest

1/4 Teaspoon Turmeric

1/2 Teaspoon Vanilla Extract

1/2 Teaspoon Plain Gelatin (this keeps it from separating when prepared ahead)

1 Drop Tangie Terpenes by True Terpenes

With electric mixer, whisk all ingredients until stiff. Serve or chill immediately.

Yields about 1 cup whipped cream

*Each tablespoon of whipping cream contains approximately 1 teaspoon cannabis infused whipped cream

Cannabis Infused Crepes:

1 cup milk

1/4 cup whipping cream

2 tablespoons melted cannabis infused butter

3 large eggs

2-3 tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/4 cup flour

2 or 3 tablespoons of butter to cook crepes

Combine melted butter with flour, until smooth. Add dairy. If there are still lumps you can force it through a mesh strainer to finish smoothing mixture. Combine all ingredients and mix until incorporated, do not over mix. Cover and let set in fridge for 20 minutes or overnight.

Gently spoon about 1/4 cup crepe batter onto HOT 10-inch pan, brushed with butter. Cook over medium heat. Gently "swirl" and tilt pan to cover entire bottom thinly; cook until edges begin to turn golden brown. Carefully flip delicate crepe, cook until done, remove from pan and set to side. Repeat until batter is gone. *To flip crepe, using a spatula, gently fold crepe over on itself, scoop under with your spatula, lifting from the pan and unfolding the crepe before flipping the raw side down onto hot pan. Gently shake pan to help crepe lay flat.

Crepe Assembly

Dollop 2 tablespoons whipped cream and compote onto crepe. Roll crepe and serve with a half tablespoon dollop of whipped cream and about a tablespoon of compote on top.

*When assembly portions are followed- each crepe contains approximately 1.5 teaspoons cannabis infused butter and approximately 2 teaspoon cannabis infused whipping cream.

Cannabis Infused Heavy Whipping Cream

1/4 Cup Heavy Whipping Cream

1.5 grams cannabis flower, broken up into small pieces but not finely ground

1-pint size mason jar with lid and ring

Combine heavy cream and broken up cannabis flower into mason jar (no decarb needed). Place lid on jar and tighten ring. Using a pot deep enough to mostly submerge mason jar n water (you want the cream to be submerged at least!); bring water to light boil and boil for about 45 minutes. Carefully remove mason jar and carefully strain cream through a few layers of cheese cloth to collect plant matter. Cool cream completely (I chill it for at least 2 hours or overnight).