Recipe courtesy of Dawn Welch
Spaetzle
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 376
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 89 mg
- Sodium
- 76 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 376
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 89 mg
- Sodium
- 76 mg
Ingredients
Directions
- In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick. Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown.
