🇨🇦 Canadian Cuisine

Ploye

Acadian Buckwheat Crepe

Prep Time 20 min

Servings 8

Difficulty Easy

Calories 139 kcal

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.

Ingredients

1 cup buckwheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1.5 cups cold water
Butter for serving

Instructions

1 Whisk buckwheat flour, all-purpose flour, baking powder, and salt together.
2 Add cold water gradually, whisking until a smooth, thin batter forms (like crepe batter).
3 Heat a lightly greased griddle or non-stick skillet over medium heat.
4 Pour a ladle of batter and tilt to spread into a thin round.
5 Cook only on one side until bubbles appear and the top sets. Do NOT flip.
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.