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
- 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
- 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.
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.
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