Ploye with Strawberries and Cream

by Jonathan Cheung

A sweet stop in New Brunswick for a ploye

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  • 1 cup / 250mL Buckwheat Flour
  • 1 cup / 250mL Rice Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Salt
  • 1 1/2 cups / 375mL Water
  • 1/2 cup / 125mL Boiling Water
  • 2 cups / 500mL Fresh Strawberries, washed, trimmed and cut in half
  • 3 Tbsp. Raw Sugar
  • 1 cup / 250mL Whipping Cream



In a large mixing bowl, combine the dry ingredients.


Add the cold water and mix well.


Add the boiling water and mix vigorously. Let stand a few minutes. Batter should be fairly thick but pourable. If it is too stiff to pour, slowly add more water while mixing.


Heat a large non-stick pan over medium heat. Pour 1/2 cup of batter in, you may need to help it spread a little, it should resemble a thick crepe. Cook on one side for 2 minutes and if ploye seems firm and mostly cooked through flip just for a few seconds. Remove cooked ploye and set aside on a plate, repeat for the rest of the batter.


Place the trimmed and halved strawberries in a bowl and sprinkle with the sugar. Stir to combine and allow the berries 10-15 minutes to macerate.


Meanwhile whip the cream until soft peaks form.


To serve, place a ploye on a plate, dollop a generous amount of whipped cream and top with a spoonful of strawberries with a little bit of the macerated syrup.


Note: You can make your own rice flour easily by putting rice into a blender until it is finely ground - 1 cup of rice yields 1 1/4 to 1 1/2 cups of rice flour.

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