Creole Cream Cheese Spaetzle

1. 1

   Place the flour in a bowl and stir in the Creole cream cheese.

2. 2

   Whisk in the eggs, one at a time, until you have a smooth batter.

3. 3

   (If you still have too many lumps, you can strain the batter through a fine sieve.)

4. 4

   Stir in the herbs and season with salt and pepper.

5. 5

   Bring a large pot of salted water to a boil.

6. 6

   Select a colander with fairly large holes (about 1/4 inch).

7. 7

   Pour in about a third of the batter and, with a plastic spatula, scrape the batter through the holes into the simmering water.

8. 8

   The spaetzle will rise to the surface when they are ready, in about 3 minutes.

9. 9

   Let them simmer on the surface for another 30 seconds or so, then use a slotted spoon or strainer to transfer them to a bowl of ice water.

10. 10

    Repeat the process with the remaining batter.

11. 11

    To reserve the spaetzle until serving, drain them and toss with a little oil, then store them in a covered container (dont pack too tightly) and refrigerate until needed.

12. 12

    To serve, saute the spaetzle in a hot nonstick skillet, with a little olive oil or butter, until they are lightly browned and crusty.

* Per serving · 4 servings · Values may vary.

No additional tips available.