Lighter Homemade German Käsespätzle (Cheese Spaetzle)
Servings 8 people
Calories 362kcal
Equipment
- Stove Top
- Oven
Ingredients
Spätzle Dough
- 4 cup Whole wheat flour
- 5 Eggs
- 2½ cup Skimmed milk
- 1 tbsp Olive oil
- Salt
- Pepper
- Nutmeg
Käsespätzle
- 4 Medium onions thinly sliced
- 1 tbsp Canola oil
- 100 g Light Swiss Emmentaler cheese grated
Instructions
Spätzle
- In a bowl, add eggs, milk, salt, pepper and nutmeg. Whisk them together.
- Then stir in the flour. Whisk vigorously till you get a smooth mixture.
- The batter should be neither too thick nor too runny.
- Bring a large pot of salted water to a boil. Press batter through anything with holes into the water. You may also use spaetzle press, colander or a slotted spoon. When the spaetzle has floated to the top of the water, remove it to a colander.
- Give it a quick rinse with cold water. Drizzle olive oil, just a small amount to help prevent them from sticking.
Käsespätzle
- Preheat oven to 200°C.Add oil to a skillet over medium-high heat. Add the onion, and cook until golden.
- In a casserole, add the spätzle.
- Then the caramelized onions.
- Finally sprinkle the grated cheese. Bake till the cheese is melted (around 15 minutes).
- Enjoy!
