1. Prepare Cocoa Sour Cream Topping; refrigerate.

2. Prepare Ricotta Cheese Filling; set aside.

3. In medium bowl, beat eggs and water until blended. Gradually add potato starch, cocoa, 2 tablespoons sugar, salt and oil, beating until mixture is smooth. Lightly butter 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons batter into skillet; quickly rotate pan to coat bottom of skillet evenly. (Stir batter periodically.) Return pan to medium heat; fry blintz until set. Invert skillet over clean cloth towel. (Blintz leaf will come out of pan cooked side up.)

4. Heat oven to 350 F. Lightly butter 13x9-inch baking pan. Place slightly heaping tablespoon Ricotta Cheese Filling in center of each blintz leaf. Fold in sides and ends, forming a square. Arrange blintzes, seam side down, in prepared pan. Sprinkle remaining 2 tablespoons sugar over top. Dot with butter. Bake 15 to 20 minutes or until heated through. Serve immediately with Cocoa Sour Cream Topping. 14 to 16 blintzes.

Cocoa Sour Cream Topping:

In small bowl combine 1 cup (8 oz.) dairy sour cream, 1/4 cup sugar, 2 tablespoons Hershey's Cocoa and 1/2 teaspoon vanilla extract; stir until well blended.

Ricotta Cheese Filling:

In medium bowl, stir together all ingredients until well blended.

courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.