Recipe courtesy of Robert Irvine

Send in the Clowns Spaetzle

  • Level: Intermediate
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 8 servings
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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)


  1. 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.)
  2. 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.
  3. Melt butter as needed over medium-low heat in a saute pan to briefly saute the spaetzle.
  4. Transfer to a serving dish and sprinkle with parsley.

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