I have a question about the recipe "Lemony Cheese Blintzes" from Merrill Stubbs. Can I make the batter and the filling a few hours ahead and store in the fridge?
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Sure. I usually refrigerate my crepe batter for a couple of hours before using, because my mother did it that way (I think she thought it would relax the gluten?). And the filling would be fine refrigerated too.
I think you can pretty much refrigerate blintzes at any step- prepared batter and filling, prepared crepes and filling, prepared filled and folded blintzes ready for the final crisping in butter.
Absolutely. Filled blitzes also freeze well.