Crêpes
Sift together potato starch and cake meal. Add salt and sugar. Beat eggs until light and fluffy. Add ½ cup water: beat again. Gradually add dry ingredients and the rest of the water alternately, beating well after each addition. Refrigerate for ½ hour. Remove from refrigerator and mix thoroughly. Strain to remove any lumps. Coat a 6-inch frying pan with butter: heat over low flame. Pour thin layer of batter into pan, rotating pan to cover the bottom completely. Cook until batter is set and starts to pull away from the edges of the pan. Turn out onto wax paper. Repeat process, coating pan lightly as needed and stirring batter each time before pouring.

Filling
Mix Friendship® Farmer Cheese with eggs: add other ingredients and continue mixing until smooth, uniform blend is achieved. Place a heaping tablespoon of cheese mixture in the center of each crêpe: form into a mound approximately 3 inches long. Fold edges of crêpe over ends of cheese mixture: then roll up blintzes firmly and fry on both sides in butter over moderate flame. When crêpes are a light, golden brown remove them from pan and serve hot with sour cream.

Yields: 20 crêpes.