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Crumb-Coated Spaetzle Recipe

Crumb-Coated Spaetzle Recipe

“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. YIELD: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

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.

Nutritional Facts

1/2 cup: 363 calories, 19g fat (11g saturated fat), 114mg cholesterol, 603mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 9g protein .

Reviews for Crumb-Coated Spaetzle

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MY REVIEW
pixie9999
Reviewed Mar. 4, 2016

"The kids love it. It's very easy to make. I use a potato ricer to drop the dough into the water and fry it in a skillet after boiling. Almost tastes like macaroni and cheese, even without any cheese. We make this often."

MY REVIEW
keverwann
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
catswoman
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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