Creole Mustard Spaetzle

1. 1

   In a medium bowl, whisk the eggs, milk, mustard and a generous pinch each of salt and pepper.

2. 2

   Whisk in the flour; the batter will be stiff.

3. 3

   Refrigerate for at least 10 minutes or for up to 4 hours.

4. 4

   Set a colander with large holes (at least 1/4 inch) over a large pot of boiling salted water.

5. 5

   Add the spaetzle batter and scrape it back and forth with a rubber spatula, pressing it through the holes into the boiling water.

6. 6

   Stir the spaetzle once or twice to separate them and simmer until firm, 2 to 3 minutes.

7. 7

   Drain in a clean colander.

8. 8

   In a large nonstick skillet, melt the butter.

9. 9

   Add the spaetzle and cook over moderately high heat, tossing, until lightly golden, 5 minutes.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.