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Crumb-Coated Spaetzle

 Crumb-Coated Spaetzle
“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
6 ServingsPrep/Total Time: 20 min.


  • 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.
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.