Serves: 6
1. Mix eggs, milk, flour, salt and pepper (batter will be thick).
2. Fill 4-quart Dutch oven half full with water heat to boiling.
3. Press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling water. Stir once or twice to prevent sticking.
4. Cook about 5 minutes or until spaetzle rise to surface and are tender drain. Toss with butter.
*Do not use self-rising flour.
NUTRITION FACTS: 1 Serving (about 1/2 cup) Calories 120 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 75mg Sodium 140mg Carbohydrate 17g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 2% Iron 6% DIET EXCHANGES: 1 Starch 1 Fat
Lighter Spaetzle: For 2 grams of fat and 100 calories per serving, substitute 1/2 cup fat-free cholesterol-free egg product for the eggs.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spaetzle recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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