Best Send In The Clowns Spaetzle Recipes

SPAETZLE

Spaetzle image

Provided by Food Network

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

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

Steps:

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.

SPäTZLE (AKA SPAETZLE)

Spätzle (aka Spaetzle) image

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.

Provided by Chef John

Categories Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g