Recipe courtesy of Roland Radler
Spaetzle
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 97
- Sodium
- 230
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 eggs
3/8 cup 2 percent milk
2 cups shredded Swiss cheese
3 tablespoons butter
1 onion, chopped
Directions
- Preheat the oven to 375 degrees F.
- Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
- Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
- Bake the spaetzle until the cheese is melted, about 30 minutes.
- Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.
Cook’s Note
Spaetzle makers can be found at large department stores.