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Nutrition Facts
Serving Size 1 crepes 61g Recipe makes 12 crepes)
Calories 72
Calories from Fat 3		(5%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 316mg		13%
Potassium 68mg		1%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 1.3g	5%
	Sugars 0.3g
Protein 2.3g		4%
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Creole Summer Breakfast II

Molly53

Ployes: French Buckwheat Pancakes

Recipe #24201 | 30 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Aroostook
Apr 2, 2002

A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.

12 crepes (change servings and units)

Ingredients

1 cup light buckwheat flour
1 cup white flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups cold water
1/2 cup boiling water

Directions

1
Mix dry ingredients.
2
Add cold water and let stand for 10 minutes.
3
Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
4
Bake on one side only, until bubbles break and pancake is firm.
5
Serve on warm platter.

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Featured Reviews for This Recipe

From: fryeroleo

On Mar 19, 2008

Thanks for a great recipe! My dad is from Aroostook county and has always told me about how his grandmother made ployes. Unfortunately, when he asked her for the recipe, she had forgotten! We've had many failed attempts at replicating the ployes from my dad's childhood, but I think this recipe is finally what we were looking for. We enjoyed these hot from the pan spread with melted butter. Delicious!

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From: 562717

On Aug 23, 2007

As a native of Aroostook County Maine I grew up eating Ployes almost nightly. I now serve them to my children on chilly afternoons. Ployes are especially delicious when spread with butter and then rolled up. My family likes to dip them in maple syrup or molasses.

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From: Chef #203523

On Apr 1, 2005

These turned out great considering that they are dairy and egg free! I substituted brown rice flour instead of wheat flour to make them gluten free, and also added a little butter before making the next pancake to prevent them from sticking. The kids loved them as well.

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