German · medium
Herb Spätzle
Batter flecked with parsley or chives, served with roasted meats.
Steps
- 01
Whisk flour, eggs, milk, and salt into a thick batter. Rest 10 minutes.
~12 min
- 02
Press or scrape batter into boiling salted water. Fish out spaetzle when they float; drain.
~10 min
- 03
Pan-fry spaetzle in butter until edged with gold. Toss with herbs and pepper.
~8 min
Tips
- Batter should be thick but drop from a spoon.
- Butter-frying leftovers is even better the next day.