Crumb-Coated Spaetzle Recipe
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 Eggland's Best 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(2)
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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!