Recipes Breakfast + Brunch Sweet Brunch Lemony Crêpe Casserole 5.0 (1) 1 Review Reminiscent of a classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on January 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Active Time: 40 mins Total Time: 55 mins Yield: 8 Ingredients 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 Directions 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. 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. 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. Rate it Print