Spaetzle is something that I love to make. It's a side that can go with a lot of different main dishes. My spaetzle are not traditional in that I don't use nutmeg, but are a wonderful take on the classic.
- 2 Cups Flour
- 1/2 cup Milk
- 3 Eggs
- 1 1/2 T Salt
- 1/4 T Black pepper
- 2 TB Butter one for pan, one to serve
- Mix all ingredients into a bowl. You're looking for a think batter-like consistency.
- If you have a spaetzle maker (it helps save time, and you can buy one for under $10) load your batter into it. If not, you can put the batter in a zip-top bag, cut the corner and then squeeze a small amount of batter. With the bag, each time you squeeze, you'll have to scrap the batter with a sharp knife so it drops into the water. After a few times, you should get the hang of it. You'll looking for a dime-sized amount of batter with each squeeze. Let cook for 2 to 3 minutes.
- Heat large pan over medium and add butter.
- Scoop the spaetzle out of the water and into the pan. Saute for 5 to 6 minutes.
- That's it! Serve as is or with a mushroom gravy
Calories: 344kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 2727mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 403IU | Calcium: 62mg | Iron: 3mg