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Blintzes
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes

Ingredients 

  • 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

Directions

  • 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.
  • 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.
  • 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.