Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle
Buttermilk Spaetzle

Buttermilk Spaetzle

1h+

2h+

10

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."

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Ingredients

  • Buttermilk

    Buttermilk

    135ml
  • All-Purpose Flour

    All-Purpose Flour

    250g
  • Manchego Cheese

    Manchego Cheese

    to taste
  • Whole Grain Mustard

    Whole Grain Mustard

    1tbsp
  • Lemon

    Lemon

  • Egg

    Egg

    3
  • Butter

    Butter

    tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    4tbsp
  • 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

Buttermilk Spaetzle trailer thumb

Buttermilk Spaetzle

Daniel Burns

  • Step 0

    Crack 3 eggs into a large mixing bowl

  • Step 1

    Add 135ml of buttermilk

  • Step 2

    Add 1tbsp of whole grain mustard. Whisk to combine

  • Step 3

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

  • Step 4

    Bring water to a simmer in a large pot over high heat

  • Step 5

    Prepare an ice bath in a bowl

  • Step 6

    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 7

    Transfer directly to the ice bath to cool completely

  • Step 8

    Strain the spaetzle. Return it to the bowl

  • Step 9

    Mix 1tbsp of extra virgin olive oil into the spaetzle

  • Step 10

    Spread the spaetzle over a tray lined with a kitchen towel

  • Step 11

    Refrigerate the spaetzle for 30m, until slightly firm

  • Step 12

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

  • Step 13

    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 14

    Add salt and pepper to taste

  • Step 15

    Add ½tbsp of butter. Toss to coat the spaetzle

  • Step 16

    Add the juice of ½ lemon

  • Step 17

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

  • Step 18

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

  • Step 19

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

  • Buttermilk

    Buttermilk

    135ml
  • All-Purpose Flour

    All-Purpose Flour

    250g
  • Manchego Cheese

    Manchego Cheese

    to taste
  • Whole Grain Mustard

    Whole Grain Mustard

    1tbsp
  • Lemon

    Lemon

  • Egg

    Egg

    3
  • Butter

    Butter

    tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    4tbsp
  • 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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