Filling: In a bowl mix TempTee Cream Cheese, sugar, vanilla, Ricotta, and sour cream. Set aside. Crepe: In a Bowl blend together eggs, potato starch, salt, and 1 cup of water, until the batter is smooth about 30 seconds. Heat a 9 to 10 inch crepe pan over a medium high heat. Brush the pan lightly with butter. (Gently stir the batter each time before pouring into pan because ingredients tend to separate.) Using a ladle, pour a little less than 1/2 cup of batter into the pan, and swirl it around so it covers the bottom evenly pour back any excess. Cook for 30-45 seconds. With a spatula loosen the crepe around the edges. Flip the crepe onto a plate and repeat the cooking process for the remaining batter. Assembly: Spoon 2 tablespoons of cheese filling along the lower third of the crepe. Fold the bottom edge over the filling, and then fold the 2 sides into the center. Roll the crepe away from you into a package. Place the blintz seam side down. Optional: Heat a skillet over medium heat. Brush with butter. Pan-fry the blintzes for 1 minute per side until crisp and golden. Strawberry Sauce: In a sauce pan on a Medium heat, cook strawberries with sugar and water for 7-10 min or until sauce thickens.