- 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
- 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.
Reviews for Crumb-Coated Spaetzle
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"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."
"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!"