Spätzle (aka Spaetzle)
Chef John’s spätzle (aka spaetzle) recipe for micro-dumplings cooks in just a few minutes. They’re great with browned butter or topped with braised meat.
Ingredients
Method
- Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
- Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
- Cook spätzle in batches until they rise to water’s surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.
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