As an American, I don't quite have a category for Polish Biszkoptowy. Is it an omelette or is it a sponge cake? Whatever it is, it's delicious and a perfect brunch or breakfast food. Biszkoptowy is made with just two ingredients: eggs and flour. The fluffiness comes from separating the eggs and beating the whites first, then adding the yolks, and finally just one tablespoon of flour per egg.
There is no sweetness in the omelette (sponge cake?) itself, but topped with stewed berries, honey, and crème fraîche, this Biszkoptowy is a sweet, creamy, fluffy treat!
Questions About Biszkoptowy
Is Biskoptowy an omelette or sponge cake?
A little bit of both. This Polish breakfast omelette is nothing like the omelettes we think of in the US. However, it is fluffier and eggier than a typical sponge cake. The recipe only calls for one tablespoon of flour to each egg.
How do I know when to flip the omelette?
Watch for slight bubbles around the edges and a nice golden color on the bottom. These sponge cakes are so extremely light, you may need a second spatula to push back a bit against the flipping spatula.
How do I make stewed berries?
Zuza explains this easy method in the recipe - just add berries and caster sugar to a pan in a 3:1 ratio. Then cover and cook on low heat until they have burst and released their juices.
Can I use frozen berries in stewed berries?
I don't have crème fraîche. What should I use as a substitute?
Initially, I used whipped cream, but the two fluffy textures together didn't contrast. (Also, it didn't look good in the images!) I tried sour cream next and the fluffy omelette/sponge cake and sour cream were a perfect complement - especially with the sweet berry sauce and honey on top!!
About Zuza Zaks, Contributor of this Omelette Recipe
I feel I have a real treat for all of us today; I’m welcoming Zuza Zak to the podcast for the second time today. The first time was several months ago, when Zuza came on to share details about the Cook for Ukraine initiative. Despite this being the second time I’ve talked to her, this is one of the longest episodes I’ve released in a little while, mainly because I simply love to listen to Zuza talk and there was nothing really to cut! Zuza is author of 3 cookbooks, Polska, which she calls “a love letter to her country” of Poland, and what we focus on most in this episode. She has also written Amber and Rye, which focuses on the cuisine, culture, and history of the Baltic States, and finally this year she’s releasing a book all about pierogi or dumplings. As a storytelling cookbook author, Zuza has an incredible gift for writing in a way that helps us connect our food with nature, heritage, place, and especially the seasons. Maybe it’s because of this connection to nature that every time I read or listen to Zuza I feel both calm and mentally stimulated all at the same time. I feel every conversation with her is a gift and I’m happy to pass that gift along to you now.
What these Fluffy Omelettes Mean to Zuza
This is the recipe for a good day. It's the sort of thing you would eat at the weekend for breakfast or brunch... I can't imagine having a bad day after eating this omelette. It's a sweet omelette too, easy and quick to make, fluffy, creamy, all the good stuff. It's home comforts.