Reminiscent of a classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center. Pre-made crêpes make this recipe just as easy as it is delicious and allows you to make it ahead of time, either the night before or in the morning before brunch.

Ingreadients:

• 2 (8-ounce) packages cream cheese, at room temperature
• 3/4 cup store-bought lemon curd
• 1/4 teaspoon kosher salt, divided
• 1/4 cup unsalted butter, plus more for greasing
• 24 (10-inch) store-bought crêpes
• 1 medium Meyer lemon, very thinly sliced and seeded
• 1/4 cup pure maple syrup
• 1 tablespoon powdered sugar

Direction

1. Preheat oven to 350°F. Beat cream cheese, lemon curd, and 1/8 teaspoon salt with an electric mixer on medium speed until smooth, about 3 minutes.
2. Grease a 13- x 9-inch baking dish with butter. Arrange 1 crêpe on a work surface. Using a small offset spatula, spread 1 1/2 tablespoons cream cheese mixture evenly over crêpe, leaving a 1-inch border. Fold crêpe in half, and then fold in half again. Place folded crêpe in prepared baking dish. Repeat with remaining crêpes and remaining cream cheese mixture, overlapping folded crêpes in baking dish. Bake in preheated oven until crêpes are heated through and edges are golden brown, 15 to 20 minutes.
3. Meanwhile, melt butter in a large nonstick skillet over medium-low. Add lemon slices, sprinkle with remaining 1/8 teaspoon salt, and cook, stirring occasionally, until lemon peel is softened, about 7 minutes. Stir in maple syrup, and remove from heat. Spoon lemon sauce over casserole. Dust with powdered sugar, and serve.