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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
WriterMom
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Sun, May 23 2010, 10:47 am
Filled and rolled, but not fried yet.
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yo'ma
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Sun, May 23 2010, 10:52 am
Of course, isn't that how the frozen ones come?
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Tamiri
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Sun, May 23 2010, 11:14 am
My suggestion would be to lightly fry them before freezing, and put them on wax/parchment paper to freeze. Don't freeze them raw (at least, I never did). To rejuvenate them after defrosting, finish the frying process.
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shevi82
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Sun, May 23 2010, 11:17 am
I would say the opposite, at least that's how I freeze them: filled but not fried. After defrosting them I fry them and they taste fresh.
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prettyone
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Sun, May 23 2010, 11:18 am
definably. just like the packaged ones
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Tamiri
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Sun, May 23 2010, 11:19 am
shevi82 wrote: | I would say the opposite, at least that's how I freeze them: filled but not fried. After defrosting them I fry them and they taste fresh. | Don't they run? Once you fry them, the crepe sort of seals itself. If you don't seal them before freezing, won't they be loose and let some filling out?
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shevi82
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Sun, May 23 2010, 11:22 am
No. I make sure not to over fill them. and if one or two run, I get to eat them!
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WriterMom
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Mon, May 24 2010, 8:03 pm
OK, I was too exhausted to fry before freezing, although I thought of that Tamar - the frying does sort of seal them. So I will report back on how that worked out, and if it wasn't optimal will try frying at least a little before freezing!
Thanks so much for all the ideas.
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nylon
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Mon, May 24 2010, 9:01 pm
I've always frozen them filled and uncooked. The only rule is they need to be in single layers in Ziploc bags, then sealed in Tupperware. Otherwise they freeze into a solid block. (My mother did that once.) Defrost before frying. Never had a leak (I fold in square packages, fwiw).
My mother and grandmother always did blintzes with 10 lbs of cheese at a time and froze them. Filling the pancakes is one of the first kitchen tasks I learned. They would fry and my sister and I would fill. Memories...
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