Seconds after being poured onto a hot, barely greased griddle, the surface of a ploye—a traditional Acadian buckwheat flatbread—will become pocked with hundreds of tiny, bursting bubbles. "Il fait des yeux, they call it in French," says Father Paul Dumais, who serves as the chaplain of Saint Mary's medical center in Lewiston, Maine. "they are making eyes [at you]." It's a beautiful expression. The edges will brown and curl just slightly, and in just over a minute, the ploye is ready; the top still tender, the bottom golden.