A half baked attempt at a crepe that rides the border between a sweet breakfast and dessert.
The idea came together when staring at the list of new flavors coming in and decided to jump right in on something since just about everything was recommended rather highly.
The Peanut butter, Hazelnut, and caramel toffee combine to make a much more authentic peanut butter flavor than I had initially expected, but the faults of each individual flavor fall to the wayside and produce a harmonious mess that would make Peter Pan jealous.
Banana creme provides a really nice rich and creamy banana flavor to the mix. Not a cooked banana per se, but not the raw banana slices you'd get from PUR banana either.
Cinnamon danish swirl does what it does best and adds a little bit of sweet cinnamon to the mix. the amount of richness and body of the other flavors ensures that this doesn't overwhelm the mix.
the crepe is a delightfully effective soft bakery note to hold it all together, just like it would at the breakfast table.
It's a shamrock shake... except wintergreen.
Don't be scared by the high percentage of ws-23, the heavy dose of cream really seems to beat the cooling effect down quite a bit.
This is a recipe that will continually get better as it ages(though it will become alarmingly dark), but is very tasty day one.
Once upon a time, a friend of mine described to me a flavor by 63 Maui. Now defunct, and recipes not released, I had nothing to test against. So I went after making my own version of Aole Pilikia (https://www.juicedb.com/juice/15730/aole-pilikia-by-63-maui)
I may have missed the mark, but what came out was undeniably very tasty. Vaguely reminds me of a Moscow mule.
Let this one sit for a few days to let the lime calm down a bit, but if you want that fresh citrus bite, it's still quite tasty day one.