Steps to Prepare Käsespätzle Spätzler

SpÄTzle (Aka Spaetzle)

Phase butter flavour in einer pfanne heiß machen.

Recipe Summary SpÄTzle (Aka Spaetzle)

Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.

Ingredients | Käsespätzle Spätzler

½ cup all-purpose flour, plus more as needed

1 large egg

½ teaspoon kosher salt

1 pinch cayenne pepper

1 tablespoon creme fraiche, sour cream, or plain yogurt

3 tablespoons milk, or as needed

Directions

Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.

Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.

When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

If you're planning to eat this with butter, be sure to melt the butter in a skillet and cook it until it's nutty brown before you make the spätzle. Remove skillet from the heat until your spätzle are cooked. Turn the heat up to medium and cook and stir the spätzle until they are coated with butter. Sprinkle with chopped parsley and serve.

Info | Käsespätzle Spätzler

prep: 10 mins cook: 10 mins total: 20 mins Servings: 2 Yield: 2 servings

TAG : SpÄTzle (Aka Spaetzle)

Side Dish,