Back to Crumb-Coated Spaetzle

Print Options

 
 
 

Card Sizes

 
 
 
 Print
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

Sort By :
MY REVIEW
pixie9999 User ID: 2561170 244904
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 User ID: 1807985 94005
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 User ID: 1021359 146923
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!"

Loading Image