Ployes
Madawaska, Maine, USA
Paper-thin buckwheat crepes from the Acadian communities straddling the Maine/New Brunswick border, specifically the St. John River Valley around Madawaska. Made from just buckwheat flour, wheat flour, water, and baking powder, the batter is poured onto a hot griddle and cooked on one side only until the surface is covered in tiny bubbles. Ployes are never flipped. They're used as an edible wrapper for everything: cretons (pork spread), baked beans, chicken stew, or simply rolled up with butter and maple syrup. The Madawaska Acadian Festival crowns a ploye-eating champion every year.
Ingredients
- 250 gBuckwheat flour
- 125 gAll-purpose flour
- 2 tspBaking powder
- 0.5 tspSalt
- 500 mlCold water
- 250 mlBoiling water
- 50 gButter (for serving)
- 100 mlMaple syrup (for serving)
Directions
- 1
Whisk together buckwheat flour, all-purpose flour, baking powder, and salt in a large bowl.
- 2
Add the cold water and stir until combined, then pour in the boiling water while stirring constantly. The batter should be thin and pourable, like crepe batter.
- 3
Let the batter rest for 5 minutes. It will thicken slightly.
- 4
Heat a lightly greased griddle or cast-iron skillet over medium heat.
- 5
Pour about 1/3 cup of batter onto the griddle and spread into a thin circle. Do NOT flip. Cook on one side only until the entire surface is covered with tiny holes and the top looks dry (about 2 minutes).
- 6
Slide the ploye off the griddle and stack on a plate. Repeat with the remaining batter.
- 7
Serve warm, spread with butter and rolled up, or use as a wrap for cretons, baked beans, or stew.