By Aroostook on April 02, 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."
Serving Size: 1 (743 g)
Servings Per Recipe: 1
"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!"
"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."
"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."
"As a French Acadian in northern Aroostook County, Maine, we served these warm with Homemade Baked Beans on a Saturday night. We'd eat them hot off the pan, rolled up, with butter. Sometimes we had a pork spread (Cretons) that we'd spread on them. Delicious!"
"I just wanted to give an opinion from someone who had not had this type of pancake before. For my taste, I needed to use butter on the griddle - tasted a bit sour to me without fat. Otherwise worked out fine. Wanted to give 5 stars because the recipe is authentic and doesn't deserve to have lower ratings."