1/4 cup (50 mL) 2% milk
1/4 cup (50 mL) water
6 eggs, lightly beaten
2 1/2 cups (625 mL) all-purpose flour (approx.)
1 tsp (5 mL) salt
2 tbsp (25 mL) butter
2 cups (500 mL) shredded Cheddar cheese
Whisk milk with water; mix in eggs. In bowl, combine flour and salt; stir into milk mixture. Mix together until a smooth and thick batter forms, adding a little more flour if necessary.
Meanwhile, bring large pot of salted water to boil; using a spatzlemaker or with two spoons drop thin strips of batter into water in batches of about 20 at a time; cook just until tender, about 5 minutes. Using a slotted spoon, transfer to bowl of cold water. Repeat with remaining batter.
Drain spatzle well. In large skillet, melt butter over high heat; fry spatzle until golden brown and hot. Sprinkle shredded Cheddar cheese over top. Heat just until melted. Makes 8 servings.
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