Buckwheat Ricotta Blintzes with Figgy Relish

Eat

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cup buckwheat pancake mix (I use Hodgson Mill)
1 1/2 cup ricotta
1/2 cup orange juice
1/3 cup honey
1/4 cup toasted walnuts, roughly chopped
1/8 teaspoon nutmeg
2 egg
2 tablespoons sugar
2 tablespoons vegetable oil
3 3/4 cups milk
3 sprigs thyme, leaves removed and chopped
8 dried calmyrna figs, cut into eighths

Recipe Preparation

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