3 tablespoons heavy whipping cream
2/3 cup all purpose flour
1/3 cup 2% milk
2 tablespoons butter
1 clove garlic, minced
1 tablespoon parsley
1/2 teaspoon salt
1 teaspoon salt
1/2 teaspoon pepper
In a medium mixing bowl, combine flour, heavy cream, milk, egg, and 1/2 teaspoon salt. Whisk together until it forms a very thick batter (should be slowly dripping off of your whisk). Check out this video for a visual! You can always add more flour or milk to adjust the thickness.
Bring a pot of water up to a rolling boil. Add in your 1 teaspoon of salt to the water as it comes up to a boil.
Using a flat cheese grater, place some of your batter onto the smooth side of the grater, holding it over the boiling water. A tip to know you have the correct thickness of the batter is when you do this, none of the batter slips through the holes on its own!
Use a spatula to push the batter through the holes of the cheese grater and into the rapidly boiling water. Repeat until all of your batter has been used.
Once the little spaetzles have floated to the top of the water, you can strain them out – they are done! These will only take literally a minute or less to cook!
Once your spaetzle has cooked, get your butter and garlic heating up in a medium sized frying pan. Toss in your spaetzle and saute in the butter/garlic for a couple of minutes. Add in your pepper and parsley, stir it all up, and serve!