Späztle are little egg-dumpling type noodles that are typically pan fried. These Browned Butter Späztle are simple to make and have a beautiful buttery noodle flavor that will have you wanting bite after bite!

I know I’m getting all sorts of fancy with my letters this week. First I post about Tiramisú Layer Cake with a fancy ú and now I’m posting this awesome German Spätzle recipe with an ä for this weeks Five Ingredient Friday…the fanciness is just to the MAX haha! The ‘ä’ is pronounced like the ‘ae’ sound, so you’ll see Spätzle spelled Spaetzle interchangeably.

This recipe is near and dear to my heart. My German mother would make this dish for us growing up, so it is definitely one of those dishes you only realize later in life how much you love.  These Browned Butter Spätzle are a total comfort food for me.

It was my first time making these from scratch (I’ve seen them in specialty grocery stores or in the noodle isle) and I was surprised at how easy they were to make. Just mix up the ingredients, boil some water, and then poke some holes in a plastic bag and pipe the batter into the boiling water and after a few minutes you have your dumplings that are then strained and fried in some butter…YUM! I have heard of fancy Späztle strainers or just dropping little spoonful drizzles into the boiling water, but I found that it worked quite well just poking a few holes in the plastic bag and squeezing.

Now on to the recipe:

Yield: 3-4

Browned Butter Spätzle

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Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 1. 1 Cup Flour
• 2. 1/4 Cup Milk (I used Skim)
• 3. 2 Eggs
• 4. 1/2 Tsp Nutmeg
• 5. 1-2 Tbs Butter
• pinch of salt and pepper

Instructions

Fill a pot 3/4 full with water and bring to a boil.

Meanwhile to make your batter in a large bowl combine flour, nutmeg, pinch of salt and pepper and mix.

Then add the two eggs and milk and stir until all ingredients are combined.

Poke holes into a gallon-size freezer bag with the tip of a sharp knife (I made about 6-8 holes towards one corner). Hold bag so that you are covering up the holes, and spoon the batter into the bag. Squeeze so that batter goes to one corner and then comes out the holes. Squeeze for a few seconds and then release so it makes little dumpling shapes. Squeeze until no batter remains in the bag.

When the Spaetzle float to the top they are done. Strain water.

In a skillet or frying pan melt the butter, then continue the melting process until the butter turns brown. Add the spaetzle to the pan and coat with the butter, cooking for 1-2 minutes, cool for a few minutes and then enjoy!