Hi, I'm thinking of making crepes filled with lemon souffle mixture for a dinner party - (from the Time Life cookbook) I've made these before, but always whipped the egg whites and filled the crepes at the last minute. I've been trying to decide how far I can prepare these ahead of time. I know some say that a souffle can be prepared ahead and refrigerated (including the egg whites), so one option is to do that and then fill the crepes just before baking. But I wonder if I can refrigerate the filled crepes, bring them to room temperature and then bake. I'd love to hear your views! Thank you