{"id":31272,"date":"2026-10-05T15:12:00","date_gmt":"2026-10-05T19:12:00","guid":{"rendered":"https:\/\/umaine.edu\/undiscoveredmaine\/?page_id=31272"},"modified":"2026-10-05T15:12:01","modified_gmt":"2026-10-05T19:12:01","slug":"ployes","status":"publish","type":"page","link":"https:\/\/umaine.edu\/undiscoveredmaine\/ployes\/","title":{"rendered":"Ployes"},"content":{"rendered":"\n

If you\u2019re from Northern Maine, you know what a ploye is. For anyone who isn\u2019t, it\u2019s a French-Acadian food, made of buckwheat flour. They\u2019re often compared to a pancake or a crepe, though they\u2019re a bit different from both of them. For many french families in Maine, they\u2019re a staple. I grew up in Penobscot country, but my dad grew up with Canada just across the river. <\/p>\n\n\n\n

Growing up, my dad used to make ployes all the time. They\u2019re an extremely versatile food. Ployes can (and are) eaten for every meal. They can be paired with anything that you like. In my family, we often had them for breakfast, with butter as the only topping, or along with sausage rolled up in the ploye. We also commonly had them as a side dish for chicken stew, which is a perfect combo on cold Winter nights. Ployes can also be eaten with fruits on top, or as my dad does, with creton, which is a pork spread. (I\u2019ve linked a recipe here<\/a>, though I didn\u2019t make any in my video). Maple syrup is also a good combo, and if you\u2019re interested in maple syrup, Maine Maple Sunday<\/a> comes about every spring!<\/p>\n\n\n\n

When making ployes, you have two options. One is a ploye mix, in which you only have to add water. The other way is from scratch, which only requires a few more ingredients! I\u2019ll include recipes for both! Regardless of how you make it, they\u2019ll be delicious!\u00a0 (Audrie D.)<\/p>\n\n\n\n

Ingredients: (Makes around 10 ployes, depending on the size)<\/h5>\n\n\n\n