Ployes (Crepelike buckwheat pancakes)

Ployes
1 cup buckwheat flour
1 teaspoon salt
1/2 cup all-purpose flour
1 cup cold water
1 1/2 cups boiling water
1 teaspoon baking powder
On the stove, heat a cast iron skillet or pancake griddle.
In a bowl mix the buckwheat flour, salt and all-purpose flour with the cold water to form a thick paste. Add the boiling water and mix well. Add the baking powder and blend into a smooth, thick batter.
Ladle 2 to 3 tablespoons of batter onto the griddle and use the back of a spoon to spread the batter into a circle about 1/8-inch thick and 6 or 7 inches in diameter. Cook until brown and crispy on the bottom and soft and tender on top. Do not flip.
Makes 10-12.
Cook's note: Buckwheat flour is available at major supermarkets or through Bouchard Family Farm at www.ployes.com.
Nutrition values per serving: 47 calories, trace fat, 11 g carbohydrates, 1 g fiber, 1 g protein, 0 mg cholesterol, 234 mg sodium.