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.