| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 eggs
- 1 cup milk
- 1 to 4 tablespoons butter, as need to lightly saute spaetzle
- 1 tablespoon minced fresh parsley leaves (from about a handful which has been rinsed and dried well in a salad spinner or with paper towels, before stripping from the stems)
Instructions
- Combine the flour, baking powder, salt, and black pepper in a bowl. Whisk in eggs and milk and beat to create a batter that is cohesive but is still loose enough to be pushed through a sieve to make dumplings with identifiable strands of batter. (Add additional flour if too loose or additional milk if too dry.)
- Bring a pot of water to boiling and reduce it to a simmer. Drop tablespoons of the batter into a strainer held over the boiling water to make the spaetzle “dumplings.” Remove them to a platter with a slotted wooden spoon as they rise to the surface.
- Melt butter as needed over medium-low heat in a saute pan to briefly saute the spaetzle.
- Transfer to a serving dish and sprinkle with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 93 mg |
| Sodium | 243 mg |
Reviews
This is the same recipe my grandmother used. I make these with specific dishes and everyone loves them. Tonight I’m making Saurerbraten for Oktoberfest with red cabbage, carrots cooked in with the meat and Ginger Snap gravy that will taste wonderful on top of the spaetzles.
+ onion powder and/or celery salt for more flavor