Beat eggs until frothy.
Add sifted potato starch, salt and sugar. Beat vigorously until smooth. Gradually add milk.
Heat butter in a nine-inch frying pan and add to batter. When frying pan is well heated, pour 1/2 cup batter, tilting pan quickly to cover bottom of pan. Fry on both sides until golden. Repeat until all batter is used.
Fill blintz leaves and roll up blintzes. Can be served cold or reheated in a buttered frying pan.
Prepare the cheese filling by combining all ingredients. Alternately, blintzes can be filled with jam or nuts and sugar.
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