A thin, one-sided buckwheat crepe cooked only on the bottom, yielding a lacy top and tender base — the Acadian staple of New Brunswick's Madawaska region.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: stack on warm plate
Garnishes: butter pat
Accompaniments: maple syrup, cretons, baked beans
Instructions
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1
Whisk buckwheat flour, all-purpose flour, baking powder, and salt together.
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2
Add cold water gradually, whisking until a smooth, thin batter forms (like crepe batter).
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3
Heat a lightly greased griddle or non-stick skillet over medium heat.
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4
Pour a ladle of batter and tilt to spread into a thin round.
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5
Cook only on one side until bubbles appear and the top sets. Do NOT flip.
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6
Stack ployes and serve warm with butter, cretons (beef spread), or maple syrup.
Did You Know?
The Edmundston Ploye Festival in New Brunswick once set a world record by making a ploye over 3 metres in diameter.
Chef's Notes
Equipment Tips
- griddle or non-stick skillet
- mixing bowl
- ladle
Garnishing
butter pat
Accompaniments
maple syrup, cretons, baked beans
The Story Behind Ploye
Ployes are the daily bread of the Brayon Acadian people in the Madawaska region straddling New Brunswick and Maine. Made from local buckwheat, these one-sided crepes have been a staple since the 18th century and remain central to Brayon cultural identity and cuisine.
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