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1
Place milk, eggs, 3 Tbsp.
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2
of the oil, the flour and salt in blender; cover.
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3
Blend until smooth.
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4
Pour through mesh strainer into bowl; cover.
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5
Let stand at room temperature 1 hour.
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6
Brush small skillet lightly with some of the remaining 1 Tbsp.
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7
oil.
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8
Heat on medium heat.
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9
Add about 2 Tbsp.
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10
of the batter; tilt skillet to evenly coat bottom with batter.
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11
Cook until crepe is set in center and lightly browned around edge.
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12
Turn crepe over; cook until second side is lightly browned.
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13
Remove to wire rack.
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14
Repeat with remaining oil and remaining batter to make a total of 18 crepes.
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15
Cool completely.
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16
Stack six of the crepes, placing sheet of parchment or waxed paper between each layer; place in freezer-weight resealable plastic bag.
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17
Seal bag.
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18
Store in freezer until ready to use for another use.
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19
Combine ricotta, granulated sugar and vanilla in medium bowl.
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20
Spread evenly onto bottom halves of 12 of the crepes; sprinkle with cereal.
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21
Starting at bottom of one of the crepes, roll crepe one turn.
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22
Fold in sides; continue rolling crepe to completely enclose filling.
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23
Repeat with remaining crepes.
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24
Melt 1 Tbsp.
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25
of the butter in large skillet on medium heat.
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26
Place half of the blintzes, seam-sides down, in skillet; cook 5 min.
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27
or until lightly browned on all sides, turning occasionally.
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28
Place on serving plate.
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29
Repeat with remaining butter and remaining blintzes.
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30
Sprinkle with powdered sugar.
