2 cups all-purpose flour
1 tsp salt
3/4 cup milk
½ cup fine dry bread crumbs
1/4 cup butter or margarine, melted
Stir together flour and salt.
Combine eggs and milk; stir into the flour mixture.
Pour batter into a colander with large holes
(at least 3/16 inch diameter) or spaetzle maker.
Hold colander over a kettle of boiling salted water.
Press batter through the colander to form the spaetzle.
Cook and stir 5 minutes.
Combine the bread crumbs and melted butter or margarine;
sprinkle over spaetzle.
Make 4 cups.
Recipe by: Debbie Peladeau
Taken from: Last Leap,
The CFB Baden Soellingen Closure Recipe Book
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