In article >, Siobhan
Perricone > wrote:

> On Wed, 12 Nov 2003 00:29:18 -0500, Bob Pastorio >
> wrote:
>
> >Barb, the bound sauce you use for the spinach filling will break. A
> >roux-based sauce can't be frozen and thawed without separating fully.
> >If you use a modified starch with good freeze-thaw characteristics,
> >you can do it, but that changes the whole texture and flavor of the
> >dish.
> >
> >You'll do better assembling them at the last minute.
>
> Not to mention the mushy mess it would make of the crepes during thawing.

Got it. I'm taking the dish to a potluck tonight. Thanks for your
reply, Siobhan.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)