Crumb-Coated Spaetzle Recipe

4.5 4 5
Crumb-Coated Spaetzle Recipe
Crumb-Coated Spaetzle Recipe photo by Taste of Home
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Crumb-Coated Spaetzle Recipe

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4.5 4 5
Publisher Photo
“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
Recommended: Homemade Pasta Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1/2 cup dry bread crumbs
  • 1/2 cup butter, melted

Directions

In a bowl, combine flour and salt. Stir in eggs and milk until smooth.
Fill a large kettle 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.
Originally published as Crumb-Coated Spaetzle in Taste of Home October/November 2008, p45

Nutritional Facts

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

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1/2 cup dry bread crumbs
  • 1/2 cup butter, melted
  1. In a bowl, combine flour and salt. Stir in eggs and milk until smooth.
  2. Fill a large kettle 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.
Originally published as Crumb-Coated Spaetzle in Taste of Home October/November 2008, p45

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Reviews forCrumb-Coated Spaetzle

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s_pants User ID: 174050 276511
Reviewed Oct. 20, 2017

"I made this with soy milk and panko (instead of the dry bread crumbs). My kids absolutely loved it! It was very frustrating getting the dough through the colander, but I might try a potato ricer next time. My husband did not care for it."

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!"

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