Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Send in the Clowns Spaetzle
Total:
25 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
25 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 eggs
  • 1 cup milk
  • 1 to 4 tablespoons butter, as need to lightly saute spaetzle
  • 1 tablespoon minced fresh parsley leaves (from about a handful which has been rinsed and dried well in a salad spinner or with paper towels, before stripping from the stems)

Directions

Combine the flour, baking powder, salt, and black pepper in a bowl. Whisk in eggs and milk and beat to create a batter that is cohesive but is still loose enough to be pushed through a sieve to make dumplings with identifiable strands of batter. (Add additional flour if too loose or additional milk if too dry.)

Bring a pot of water to boiling and reduce it to a simmer. Drop tablespoons of the batter into a strainer held over the boiling water to make the spaetzle "dumplings." Remove them to a platter with a slotted wooden spoon as they rise to the surface.

Melt butter as needed over medium-low heat in a saute pan to briefly saute the spaetzle.

Transfer to a serving dish and sprinkle with parsley.

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