Prep 30 mins
Cook 0 mins
- 2 eggs, slightly beaten
- 1 1⁄2 cups flour, sifted
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer.
- In a bowl, stir all the ingredients together.
- Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water.
- When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy.
- Remove the dumplings and repeat the procedure with the remaining batter.
Recipe did not result in expected product. Noodles were BLAH, did not hold form well. By far, this is not one of the better recipes I have used for Spatzel. A little tweaking is required. Most likely I will stick with my Grandmother Stroud''s tried and true recipe.
To David Cansler, I would like your recipe please. June Bug
These were excellent. Very quick to make. I used garlic salt instead of regular salt but this is the only alteration I made. Very yummy. We all enjoyed it very much. Thank you.