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Prep Time 15 mins
Total Time 1 hr 30 mins



New to blinzes? You're in for a treat. We start with a light crepe, fill it with sweetened ricotta, fry it to to golden perfection and dust it in powdered sugar. Is your mouth watering?

Great Grains blintzes recipe


  • 1 ¼ cup milk
  • 3 eggs
  • ¼ cup oil divided
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 cup reduced-fat ricotta cheese
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla
  • 2 cups Great Grains® Cranberry Almond Crunch® cereal coarsely crushed
  • 2 tablespoons butter divided
  • ¼ cup powdered sugar


  1. Place milk, eggs, 3 tablespoons of the oil, the flour and salt in blender; cover. Blend until smooth. Pour through mesh strainer into bowl; cover. Let stand at room temperature 1 hour.
  2. Brush small skillet lightly with some of the remaining 1 tablespoon oil. Heat on medium heat. Add about 2 tablespoons of the batter; tilt skillet to evenly coat bottom with batter. Cook until crepe is set in center and lightly browned around edge. Turn crepe over; cook until second side is lightly browned. Remove to wire rack. Repeat with remaining oil and remaining batter to make a total of 18 crepes. Cool completely. Stack six of the crepes, placing sheet of parchment or waxed paper between each layer; place in freezer-weight resealable plastic bag. Seal bag. Store in freezer until ready to use for another use.
  3. Combine ricotta, granulated sugar and vanilla in medium bowl. Spread evenly onto bottom halves of 12 of the crepes; sprinkle with cereal. Starting at bottom of one of the crepes, roll crepe one turn. Fold in sides; continue rolling crepe to completely enclose filling. Repeat with remaining crepes. Melt 1 tablespoon of the butter in large skillet on medium heat. Place half of the blintzes, seam-sides down, in skillet; cook 5 min. or until lightly browned on all sides, turning occasionally. Place on serving plate. Repeat with remaining butter and remaining blintzes. Sprinkle with powdered sugar.
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