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Crumb-Coated Spaetzle Recipe

Crumb-Coated Spaetzle Recipe photo by Taste of Home

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“Spaetzle is a cross between a curly noodle and a small dumpling. It's a traditional German accompaniment to all types of roasts, especially sauerbraten.” —Patricia Rutherford, Winchester, Illinois

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Crumb-Coated Spaetzle Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

15 5 20

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup 2% milk
1/2 cup dry bread crumbs
1/2 cup butter, melted

Directions

In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth.
Fill a large stockpot three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender.
Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat. Yield: 6 servings.

Nutritional Facts 1/2 cup equals 363 calories, 19 g fat (11 g saturated fat), 114 mg cholesterol, 603 mg sodium, 40 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Crumb-Coated Spaetzle in Taste of Home October/November 2008, p45

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Crumb-Coated Spaetzle

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Reviewed on Feb. 13, 2010 by keverwann

This was good while hot; quite nasty when cold. It took me 80 minutes to make, not 20, and made me very fusterated in doing so.

Reviewed on Sep. 03, 2009 by catswoman

I made this recipe as well as the recipe for Ms. Rutherford's Saurbraten for and everyone in my family just went on and on. I lost my copy of TOH with the recipe when we moved back to the states and I am so thrilled to have finally found it again! I am going to be suprising them on Sunday with this dinner.

Thanks again for the fantastic recipe!