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   xtinederoulet
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Crespelle with Ricotta and Marinara

Just a quick question.  I have made these before on the day of serving and they were divine - but, has anyone, made the crespelle's a few days before and frozen or refrigerated them until the day of filling and baking ?  Advice very much appreciated.

By xtinederoulet | 

February 8, 2009

MARKETPLACE

 

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