Lemon Crepe Pudding

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

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.

Classic Panna Cotta

2 (1/4-oz.) envelope unflavored gelatin (about 2 1/4 teaspoons)
3 tablespoons cold water
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean pod, split
2 cups buttermilk
1 teaspoon fine sea salt
5 tablespoons apricot jam, peach preserves, or orange marmalade, warmed

Sprinkle gelatin over 3 tablespoons cold water, and let stand 5 minutes to dissolve, stirring once. Meanwhile, heat milk and sugar in a small saucepan over medium. Cook, whisking often, until sugar dissolves and mixture is hot, about 5 minutes (do not boil). Remove from heat; whisk in gelatin mixture until fully dissolved. Let cool slightly, whisking occasionally, about 10 minutes. Scrape seeds from vanilla bean pod into gelatin mixture; discard pod. Gently whisk in buttermilk and salt.

Divide mixture evenly among 8 (12-ounce) straight-sided glasses (about 1/2 cup each). Cover and chill until set, at least 8 hours or up to overnight. Serve in glasses or invert onto serving plates. Spoon about 2 teaspoons jam or marmalade on each serving.