All Purpose Flour – 200 grams (7 ounces)
Granulated Sugar – 20 grams (0.7 ounces)
Whole Milk – 1 ¼ cup (296 ml)
Eggs – 2
Roasted Barley Malt (Melanoidin 25° L by Weyermann) – 20 grams (0.7 ounces)
Olive Oil – 1 cup (½ cup for each Naleśnik)
Wild Forest Blueberries – 200 grams (7 ounces)
Powdered Sugar – to dust
Naleśnik – The French culinary art greatly influenced the cuisines across Europe. Invented in the Brittany Region of France, the crêpes sucrées are traditionally made with wheat flour, milk and eggs, while the savory crêpes salées are made with buckwheat flour, milk, eggs, butter and salt. The Polish Naleśnik, influenced by the French crêpe, is usually rolled with diverse jams or with farmer’s white cheese sweetened with sugar. In Bieszczady, a beautiful region of Poland, we degust an inventive and uniquely-textured naleśnik. The forests of Bieszczady are filled with wild blueberries (jagody), the main ingredient used to prepare the naleśnik z jagodami. In the village of Wetlina in Bieszczady, the Chata Wędrowca (Inn and Restaurant) serves its own unique version of naleśnik topped with blueberries or other fruit. Our Naleśnik recipe, inspired by our visit to Bieszczady, uses the Roasted Barley Malt (Melanoidin 25° L by Weyermann), available in a brewery supply stores in USA. We picked ourselves the wild blueberries in the Heather Meadows area, near Mount Baker in Washington State. Our Naleśnik has a soft and crispy texture, and tastes divine with the fresh wild blueberries.
Step 1 – In a spice or a coffee grinder, crush the roasted barley malt to powder. In a saucepan, heat the milk, add the roasted barley and whisk thoroughly.
Step 2 – In a large bowl, combine the flour, granulated sugar, eggs and milk mixture. Whisk all ingredients into a smooth texture.
Step 3 – In a cast-iron skillet, heat ½ cup of olive oil on the stovetop at medium-low temperature (375 degrees Fahrenheit). Pour the batter through the funnel (½ inch in diameter) in a zig-zag pattern and then a circular pattern into the hot oil.
Step 4 – Fry on each side until golden brown, then place the naleśnik on the plate lined with a paper towel to drain the extra oil.
Step 5 – Place the naleśnik on a plate, add fresh wild blueberries on top and dust with powdered sugar.