Crumb-Coated Spaetzle

Name: Crumb-Coated Spaetzle
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Europe, German
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Patricia Rutherford

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

“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

TEST KITCHEN APPROVED

Crumb-Coated Spaetzle

3 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:5 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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.