Best 2 Ployes Recipes
**Ployes: A Culinary Journey Through Acadiana's Unique Flatbread Tradition**
In the heart of Louisiana's vibrant Acadiana region, a culinary treasure awaits: ployes. These delectable flatbreads, crafted with simple ingredients and a rich history, hold a special place in the hearts of locals and food enthusiasts alike. Embark on a delightful expedition into the realm of ployes, where tradition, flavor, and versatility intertwine to create an unforgettable gastronomic experience. Discover the secrets behind their preparation, explore variations like the "quatre-quarts" and sweet potato ployes, and uncover the diverse ways to savor these flatbread wonders. From traditional accompaniments to creative contemporary interpretations, the world of ployes beckons you to indulge in a culinary adventure that will leave your taste buds tantalized and your spirit uplifted.
PLOYES: FRENCH BUCKWHEAT PANCAKES
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.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 12 crepes
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add cold water and let stand for 10 minutes.
- 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.
- Bake on one side only, until bubbles break and pancake is firm.
- Serve on warm platter.
PLOYES
Provided by Food Network
Time 20m
Yield 15 ployes
Number Of Ingredients 5
Steps:
- Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes.
- Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just "kiss" the pan with the other side.
- Keep the cooked ployes warm in a warm oven while you fry the rest.
Tips:
- Use fresh butter: Fresh butter gives a better flavor than margarine or oil.
- Chill the butter: Chilling the butter helps it stay solid and makes it easier to work with.
- Use cold water: Cold water helps keep the dough cold, which prevents it from becoming tough.
- Don't overmix the dough: Overmixing the dough will make it tough.
- Let the dough rest: Letting the dough rest for 30 minutes before rolling it out helps it relax and become more pliable.
- Roll the dough out evenly: Rolling the dough out evenly helps it cook evenly.
- Cook the ployes over medium heat: Cooking the ployes over medium heat helps them cook evenly and prevents them from burning.
- Serve the ployes warm: Ploys are best served warm, but they can also be served at room temperature.
Conclusion:
Ploys are a delicious and easy-to-make bread that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover mashed potatoes, and they can be served with a variety of toppings, such as butter, syrup, or fruit. With a little practice, you'll be able to make perfect ployes every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
