The Old Farmhouse Bed & Breakfast, Salt Spring Island, British Columbia. Owner Gerti Fuss notes that these blintzes can be made ahead of time and heated just before serving. Put the filled blintzes on a baking sheet and freeze until firm, about 1 hour, then wrap the blintzes individually and freeze for up to 2 weeks. To serve, Fuss (who makes as many as 100 at a time!) defrosts them on a baking sheet overnight in the refrigerator, covered with a cloth to keep them from drying out, and then reheats them in a 300°F oven until heated through, about 15 minutes.
Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims.
Times do not include the 'resting' time for the crepe batter.