Spaetzle with Buttery Japanese Bread Crumbs

1. 1

   In a large bowl, mix the flour with the salt and make a well in the center.

2. 2

   Add the eggs to the well and lightly beat them.

3. 3

   Whisk the flour into the eggs.

4. 4

   Gradually whisk in the milk until a very thick batter forms.

5. 5

   Cover the bowl with a damp cloth and let stand for 30 minutes.

6. 6

   Meanwhile, in a large nonstick skillet, melt 2 tablespoons of the butter.

7. 7

   Add the panko and cook over moderately high heat, stirring, until golden, about 3 minutes.

8. 8

   Transfer the crumbs to a plate and wipe out the skillet.

9. 9

   Bring a large pot of salted water to a boil.

10. 10

    Working in batches, using a wet spoon, scoop heaping teaspoons of the batter into the boiling water.

11. 11

    Once the spaetzle rise to the surface, boil them until they're cooked through, about 2 minutes.

12. 12

    Using a skimmer or a slotted spoon, transfer the spaetzle to a platter.

13. 13

    Repeat with the remaining batter.

14. 14

    Melt 2 tablespoons of the butter in the large skillet.

15. 15

    Add half of the spaetzle and cook over moderately low heat for 4 minutes, tossing gently.

16. 16

    Transfer the spaetzle to the platter; repeat with the remaining butter and spaetzle.

17. 17

    Sprinkle the bread crumbs over the spaetzle and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.