Sift the dry ingredients together, then add two cups cold water.
Once the batter is mixed, add the boiling water and mix well. The batter should be thin, often compared to the consistency of half-and-half or milk with cream. If it isn’t thin enough, add water, 1/4 cup at a time, until the desired consistency is reached. Then let the batter rest before cooking, about ten minutes.
When you’re ready to cook, pour the batter in 8" - 12" circles on a hot griddle. Ployes are only cooked on one side, so don’t flip them! Cook until the "eyes" appear and the batter sets.
When ready, a ploye should look dry on top, crispy golden-brown underneath and the edges should start to curl. Don’t worry about too many eyes in the finished ploye — more bubbles means a better ploye!
Once finished, top your ployes any way you like -- jam, butter and syrup, cretons, or leave them plain to dip in soups and stews.
