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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 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.