Passover Cheese Blintzes

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1. 1Step 1: Whisk the eggs, water, potato starch and salt together in a large measuring cup and let it rest for a few minutes. Whisk again, making sure you get rid of any potato starch lumps.
2. 2Step 2: Heat an 8" non-stick frying pan over medium heat. Lightly brush the pan with oil — I like grape seed.
3. 3Step 3: Whisk the batter again and pour some into the pan — swirl the pan immediately so that the batter forms a thin layer and pour any excess batter back into the measuring cup.
4. 4Step 4: Cook until the blettle (single bletlach) starts to bubble a little, the top is dry to the touch, the bottom just starts to brown and the edges start to pull away from the pan. Loosen the edges and turn the blettle out onto a baking sheet lined with parchment.
5. 5Step 5: Continue with the rest of the batter, whisking before each blettle and brushing with oil after every 2 or 3 bletlach — you should get 12-15 bletlach from one batch. Separate the layers of bletlach with parchment paper.
6. 6Step 6: Combine all of the ingredients in a mixing bowl and mix with a spoon until everything is thoroughly incorporated.
7. 7Step 7: Assemble the blintzes by placing one wrapper on your work surface with the cooked-side up.
8. 8Step 8: Place approximately 1/4 cup of the cheese mixture along the bottom edge of the wrapper and roll it up from the bottom so that the filling is covered with the blettle. Fold the left and right sides in so that both ends are closed then continue to roll up from the bottom, using the whole blettle. Continue with the rest of the bletlach and filling.
9. 9Step 9: You can refrigerate or freeze them at this point or heat some butter in a skillet and brown on both sides for 2-3 minutes, until golden brown. Serve on their own or with strawberries and sour cream.
10. 10Step 10: Place the strawberries, sugar and orange juice in a pot over medium heat and cook until the strawberries have release some juice and the liquid comes to a simmer — this should take about 5 minutes.
11. 11Step 11: In a small bowl, whisk the potato starch and water together. Add to the pot and stir through. Cook another minute, or until the juices have thickened slightly. Remove from heat. Serve hot of chill and serve cold.