/ck/ - Food & Cooking

These are ployes, an Acadian griddlecake made from buckwheat and cooked without flipping. The side you cook becomes brown and toasted while the other side stays soft and pillowy like a steamed bun. They're pictured here served with cretons, a French Canadian spread similar to pork rillettes seasoned with onion and nutmeg.

>>15660439
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I live in an area that is ethnically very French, but historically, the French speaking population has been through years of discrimination and forced assimilation. Anyway, that French heritage is still alive in our food, and this is a classic dish I can get at any diner in my hometown. It's called ployes au creton, and it's basically buckwheat crepes with a spread make from fatty pork and heavy cream, spiced with cinnamon, clove, and nutmeg.