I Crepe the Promise

June 20th marks our 23rd wedding anniversary. 23 years???? Really??? Don't worry I get that question a lot. Every time I am given that look of disbelief, my candid answer is always, "yeah I got married when I was 13," hahaha!

The truth is that I got married when I was about to turn 21. Over here in America, people turning 21 look forward to drink legally, but for me 21 was the age when I made the vow to love my man "til death to us part." Sure I was a young bride and there were plenty of bumps in the road throughout the long 23 years, but one thing is certain: I am still keeping the love and the promise alive.

Over the past few years, I revisit that day by looking through the pages of my wedding album, and each page I turn makes me nostalgic. I vividly remember the excitement of marching down the aisle in my Pitoy Moreno (thanks to my parents in law!!!) wedding gown with a long yard of handmade trail amidst hundreds of people as witnesses. I was beaming as I marched down the aisle with my Papa by my side. There is something special in sharing the joys of life with my man. And I did all I can not to mess up reciting my wedding vow to promise to love him before my God. With that said, I was not afraid to make a decision to marry early. But I remember I was clouded with thoughts of what went through the minds of my family and friends at that time. Were they happy for me and Christian or were they sad and afraid for us?  Did I bring them joy or did I bring them worry? Up to this day, I still think about that... But looking at the fruits of our union (my three children who are now all grown) I know I made them proud.

The long thread of comments and likes that built up on the wedding picture that I posted on my Facebook wall humbled my husband and I. We are grateful for all the family and friends who are so much a part of our relationship. Every comment in that thread made me smile... I feel so blessed and I thank God for wonderful friends and family and for the sweetness they bring into my life.

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June is the most popular month for weddings. That said Adora of Adora's Box and Diona of Tita Flips picked white as the theme for this month's Kulinarya Cooking Club cooking challenge. What immediately came to my mind was the bridal song "Here Comes the Bride All Dressed in White." Although the dress doesn't fit me anymore, LOL,  I still remember what brought me to wear that wedding dress. In retosprect, I believe that all it took my hubby, who was then my boyfriend, was to take me to Jeepney Coffee Shop at the Intercon in Makati many, many years ago. Over a plate of the Hotel's signature Mango Crepe Samurai, he told me the first time, he wanted to be with me forever. Could you imagine just how I felt at that time? Oh well it still gives me chills up to this day. And every time I make crepes for my family, I think of that time and place... and 23 years later I still "crepe" the promise.

 

Crepe with Mango and Coconut Tapioca Filling


Ingredients:
Crepe batter (This is my basic crepe recipe.  Make it ahead of time.  I usually make them before dinner and refrigerate it.  While everyone is still at the dinner table, make the crepes so it's hot and fresh.)

1 cup all purpose flour
3/4 c milk
2 eggs
1/4 cup water
a pinch of salt
1 tbsp butter, melted

Mix flour and eggs together.  Add the milk and stir it together.  Gradually add the water and stir well, removing lumps until you get a smooth batter.

Pour 1/4 cup of batter into a hot pan.  Make a circular motion to spread the batter thinly and evenly.  When the sides turn light brown, flip it on the other side and cook it for another minute. Don't get intimidated.  It's easy, all it takes is practice to come up with a perfect crepe.

Coconut Tapioca filling

1/2 can coconut milk
1/4 can condensed milk

1/2 c small tapioca pearls (cooked)

1/3 c cornstarch dispersed  water

2 tbsp melted butter

Pour all the ingredients together: coconut milk, butter, condensed milk.  Let it boil.  Add the tapioca pearls and the cornstarch mixture to thicken, stirring continously.  Until thick.  Set aside.

Slice some mangoes.

To assemble:
Lay the crepe on a flat surface.  Spread the coconut milk filling on it.  Lay some slices of mangoes on top.  Fold crepes... your ready to make the mango tango!

Check out all the other Kulinarya members and their "white food" posting for this month by clicking the logo below.  Thank you!