I'm hoping to serve crepes at dinner this weekend. What I want to do is make the crepes ahead of time, then fill and roll them (like blintzes) with savory fillings, place in a pan and into a warming oven. They'd sit there perhaps 1.5 hours. I would expect to have to cover them, and perhaps have a sauce to place on them at time of serving.
Anyone ever try this strategy? I see lots of suggestions for freezing them or keeping them moist and folded ahead of time. But what about filling and rolling?