Sunday, January 3, 2016

Shrimp and Asparagus Crepes for #SundaySupper

Today is a very special Sunday Supper.  This month has been named National Sunday Supper Month.  Many of us have chosen to sign a pledge committing to having Sunday Supper with our families at least once a month.  You can find the pledge here

Signing the pledge was a no brainer for me because spending time with family is what makes me happy.  I can't think of a better way to spend my Sundays than with my family.  Last Sunday was like a dream come true for me.  All of our children were able to be here for dinner to celebrate the Christmas season.  This is the first time in 10 years that this has happened.  We had children living out of State, some would be home when others were not able to be home. As chance would have it this year, all of our children are living back in Michigan except for our second son, Chuck, who came home on emergency leave because my Mom is getting ready to leave us.

From far left and around table: A little glimpse of Nicole; her husband, Pierre; Anthony; Amy; her guy, Doug; my pseudo son and Chuck's best friend, Richie; Chuck; Me and Little Miss Melody.
Not shown but at our Sunday Supper is Frank who is taking photo and Tingting who is seated to Nicole's right and didn't make the shot.

We were unable to get together on Christmas because, as is often the case with families during this day and age, we are pulled in several different directions.  We were able to get together this past Sunday and celebrate with a Christmas dinner.

My first course for our dinner was an Asparagus and Shrimp Crepe.  It was delicious and a great way to start our night together.  We toasted our time together with a flute of Prosecco that accompanied the first course of Asparagus and Shrimp Crepes.  I hope that you enjoy them as much as we.

Start off by blanching the asparagus so that it is tender but still a beautiful bright color.

Then make your crepes.  Separating them with pieces of paper towel.

Saute your mushrooms in butter.  Add the flour, milk and dill weed.

Add cream cheese and stir until melted and thick.

If you have salad shrimp you can add them to the sauce now.
Otherwise, if you have large shrimp as I did, cut them into thirds.
Add them to the cream cheese sauce and cook until shrimp are pink and cooked through.

Center the asparagus onto the crepe.

Spoon the sauce containing the shrimp and mushrooms onto the asparagus.

Roll them up and place them seam side down into a baking pan sprayed with cooking oil.

Brush with butter, sprinkle with Parmesan cheese and bake until heated through.

The recipe I am sharing is for 1 dozen crepes.  I served one per person as a first course of a 5 course meal.  Feel free to halve the recipe for less people or double the recipe to serve as a main course or for more people as a first course.

Asparagus Shrimp Crepes

24 spears of asparagus, trimmed and blanched
12 crepes (recipe included)
12 oz. sliced mushrooms
1/4 c. butter
1/4 c. flour
salt and pepper to taste
2 t. dill weed 
1 1/2 c. milk
8 oz. cream cheese
1 lb. shrimp (if salad shrimp leave whole, all others cut into bite size pieces)
4 T, butter, melted
Shredded Parmesan Cheese

For Crepes:
from BHG   

2 eggs, beaten
1 1/2 c. milk
1 c. flour
1 T. cooking oil
pinch of salt

Combine all ingredients.  Heat a lightly greased 6" skillet.  Add 2 T. of batter, lifting pan and tilting to coat bottom of skillet.  Return to heat until top is dry and bottom is slightly browned, invert onto paper towel, separating each crepe as they are completed.

For Sauce:
adapted from Pillsbury

Saute mushrooms, seasoned with salt and pepper, in butter until softened.  Add the flour and stir to coat, cooking until flour starts to brown and smell nutty. Add the milk and dill weed, cook and stir until smooth and thickened.  Stir in the cream cheese until melted.  Add the shrimp (if using precooked just stir to coat with sauce) and cook until pink.  Remove sauce from heat.

To Assemble: 

Coat 2 (9x13) baking pans with cooking spray.  Lay a crepe flat into the pan and center two asparagus spears on the crepe.  Ladle about 2 T. of the sauce over the asparagus, using all of the sauce.  Fold over the crepes and turn seam side down, 6 filled crepes to each baking pan.  Brush with melted butter and sprinkle with parmesan cheese.  Bake in a preheated  350* oven for 20 minutes or until heated through.  Print Recipe

Here are some more great Sunday Supper Ideas

Appetizers and Soups

Main courses

Side dishes


Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let's Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.


  1. I love everything about your crepes, Wendy! From the filling to the cheese on top. I'm so glad you were able to get together and everyone had a chance to say farewell to your mom. Hugs to you!

  2. Those look delicious Wendy. I must tackle crepes one day. They intimidate me! Lovely photo of your family at the table =)

    1. You know me Karen, I only do easy peasy....don't let those little crepes intimidate you.

  3. Oh, boy, do these look heavenly! If I were to choose a crepe filling, this would be it!!!

  4. These look really delicious! My mouth is always watering when I come to visit you!!

  5. This looks amazing, I love the filling! It's so nice your whole family was able to be together for the holidays.

  6. How interesting! Such a delicious sounding savory crepe.

  7. This is beautiful. I have a French friend and sh turned me on to crepes. I'll be making this soon to impress her!!!

  8. I'm so happy for you that your family was together for a Christmas dinner, even if it wasn't on December 25. This is a great recipe. I may try the filling over pasta, too!

  9. How elegant! I'm sure they were a hit

  10. I love the versatility of crepes. This sounds like a winning recipe :)

  11. Savory crepes are so delicious. I had them for lunch in Bogota quite often. Can't really find them here often, so I'll just have to make yours!


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