Chnöpfli (Spätzli)
Ingredients
1 cup flour or more (1 lb)
3 eggs
1/2 cup milk
1/2 tsp salt
4 cups boiling water
1/2 tsp salt
1 TS oil
3 oz butter
Hardware
Blender
Spatula
Large high pan, water, salt oil
Knife for scraping
Spätzli-maker
Water-sieve with handle
Wide baking dish, buttered
Time order
2 hrs
Preparation
Blend eggs, milk and salt shortly; add flour, blending between each spoonfull. Blend mildly for one minute, using the spatula to scrape off the walls of the blender.
Set blender-glass covered in a cool place for 1 hr (to let the flour expand).
If the dough is too runny, add 1 TS more flour and blend again.
Boil water, salt and oil in the large pan. Lower the heat and scrape off Chnöpfli dough
1. by scraping the dough over the Spätzli-maker with the knife for scraping OR
2. by turning the blender-glass slightly and let the dough flow out. Cut it with the knife into the water.
When the Chnöpfli are cooked, they rise to the surface. Take them out carefully with the sieve and place them in the baking dish.
Proceed until all the dough is scraped off. If some Chnöpfli come out too big, cut them in half.
Put layers of butter on the Chnöpfli and cover them. Serve them immediately or refrigerate over night.
Heat them covered in the oven and serve with Gulash.
Bon appétit!
My Blog
Dienstag, 15. August 2006
