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Advise on freezing cheese blintzes please!

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Advise on freezing cheese blintzes please!

meatn3 | Aug 19, 2009 10:40 PM

I'm hosting a houseful in a few weeks. With a small kitchen, I'm trying to do as much ahead as possible.

I know I can freeze the unfilled crepe. Any thoughts on freezing the filled blintze? Should it be frozen prior to cooking or after? This is just a simple cheese filled (farmers cheese) crepe.
I've always just made, cooked and enjoyed immediately!

I'm a little concerned with the cheese changing consistency or getting weepy. As an alternative, perhaps I can have them prepared up to the frying point and store in the fridge for 4 days before finishing?

They are for brunch, and I am sooo not a morning person! Hence the motivation to have very little left to do that morning that requires much focus.

Thanks!

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