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Buttermilk Spaetzle
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Daniel Burns

Daniel Burns

Buttermilk Spaetzle

1h 30m

Spaetzle is a great addition to any soup and as side garnish for any protein. It can also be combined with roasted mushrooms and greens as an excellent stand-alone vegetarian meal.

In this version, the buttermilk replaces the traditional regular milk for an extra boost in flavor.

After poaching the batter, rest in the refrigerator and then pan fry it for a crispy textural contrast.

Spaetzle is a simple-to-make dumpling, originating in the historic Swabia region of Germany. In Swabian German, its literal translation means "little sparrow."

  • Crack 3 eggs into a large mixing bowl

    Step 0
  • Add 135 ml of buttermilk

    Step 1
  • Add 1 tbsp of whole grain mustard. Whisk to combine

    Step 2
  • Add a total of 250 g of all-purpose flour in two batches. Whisk each batch for 1m, until thick and gluey

    Step 3
  • Bring water to a simmer in a large pot over high heat

    Step 4
  • Prepare an ice bath in a bowl

    Step 5
  • Place a perforated hotel pan over the pot. Pour the batter and quickly push it through the holes with a bowl scraper. Cook until the spaetzle floats

    Step 6
  • Transfer directly to the ice bath to cool completely

    Step 7
  • Strain the spaetzle. Return it to the bowl

    Step 8
  • Mix 1 tbsp of extra virgin olive oil into the spaetzle

    Step 9
  • Spread the spaetzle over a tray lined with a kitchen towel

    Step 10
  • Refrigerate the spaetzle for 30m, until slightly firm

    Step 11
  • Add 1 tbsp of olive oil to a heavy-bottomed pan over high heat

    Step 12
  • Spread ⅓ of the spaetzle in a single layer at the bottom of the pan. Do not stir until crispy and golden on the bottom

    Step 13
  • Add salt and pepper to taste

    Step 14
  • Add ½ tbsp of butter. Toss to coat the spaetzle

    Step 15
  • Add the juice of ½ lemon

    Step 16
  • Transfer to a bowl and repeat the process until all the spaetzle is sautéed

    Step 17
  • Finish with manchego cheese to taste. The buttermilk spaetzle is ready

    Step 18
  • Eat it with your favorite vegetable or meat. Or even try it cold as a complement to your salad!

    Step 19

Yield 4 people

  • Buttermilk

    Buttermilk

    135 ml
  • All-Purpose Flour

    All-Purpose Flour

    250 g
  • Manchego Cheese

    Manchego Cheese

    to taste
  • Whole Grain Mustard

    Whole Grain Mustard

    1 tbsp
  • Lemon

    Lemon

    1½
  • Egg

    Egg

    3
  • Butter

    Butter

    1½ tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    4 tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Spider Strainer

    Spider Strainer

  • Perforated Hotel Pan

    Perforated Hotel Pan

  • Bowl Scraper

    Bowl Scraper

  • Frying Pan

    Frying Pan

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