Crumb-Coated Spaetzle Recipe
Crumb-Coated Spaetzle Recipe photo by Taste of Home

Crumb-Coated Spaetzle Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth.
  2. 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.
  3. 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.
Originally published as Crumb-Coated Spaetzle in Taste of Home October/November 2008, p45

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.

Reviews for Crumb-Coated Spaetzle

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 13, 2010

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.

MY REVIEW
Reviewed Sep. 3, 2009

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!

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