Spaetzle (Adapted from Smitten Kitchen)
1/4 c milk
2 c flour
Beat the eggs and then add milk. Whisk in the flour. Let sit for at least an hour in the refrigerator. It will look very liquidy.
Remove from refrigerator. Boil water and add salt. Place a colander or Spaetzle maker over water.
|Pardon the elbow in the way there|
|The batter actually drips a little slower than you think|
Mom's Beef Stew.
The batter was a little thinner than I thought but yet went through the maker a little slower than I expected. I thought you would need to think "cheese grating" but it is slower than that. I will definitely make these again (and I'm not just saying that to be polite). I think I would also like to try one of the recipes with fewer eggs to see how those taste. They would be nice with just a little butter and herbs - probably not authentic but tasty all the same.
*PeeWee Herman Reference