Title: Passover cocoa blintzes
 Categories: Desserts, Holiday, Passover
      Yield: 14 Blintzes
 
MMMMM------------------COCOA SOUR CREAM TOPPING-----------------------
      1 c  Dairy sour cream
    1/4 c  Sugar
      2 tb HERSHEY'S Cocoa
    1/2 ts Vanilla extract

MMMMM-------------------RICOTTA CHEESE FILLING------------------------
  1 3/4 c  Ricotta cheese
      1    Egg
      1 ts Sugar
    1/2 ts Ground cinnamon
      1 ds Salt
      3    Eggs
  1 1/3 c  Water
    1/2 c  Potato starch
      3 tb HERSHEY'S Cocoa
    1/4 c  Sugar; divided
      1 ds Salt
      1 tb Vegetable oil
      2 tb Butter
           -- cut into small pieces
 
  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.