2 cups Post Cranberry Almond Crunch cereal, coarsely crushed
2 Tbsp. butter, divided
1/4 cup powdered sugar
Place milk, eggs, 3 Tbsp. 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 Tbsp. oil. Heat on medium heat. Add about 2 Tbsp. 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 Tbsp. 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.