Buckwheat Ricotta Blintzes With Figgy Relish

By Food52
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1 1/2 cup buckwheat pancake mix (I use Hodgson Mill)

2 egg

2 tablespoons vegetable oil

3 3/4 cups milk

1 1/2 cup ricotta

3/4 teaspoons cinnamon

1/8 teaspoon nutmeg

2 tablespoons sugar

1/2 cup orange juice

8 calmyrna figs, cut into eighths

3 sprigs thyme, leaves removed and chopped

1/3 cup honey

1/4 cup toasted walnuts, roughly chopped

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