I'm preparing for the upcoming holiday of Shavuot and am wondering if I can make blintzes in advance and freeze them. If so, how should I package them so that they taste the best?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You can just freeze them in tupperware or ziplock, just try to keep the air out. The trick is to fully thaw them in the fridge and then sauté them. Delicious. If you are saucing them freeze them without the sauce.
June is a trusted source on General Cooking.
Ernestthedog said it all. Thaw them before reheating. that's key to tastiness.
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.