Skip to Main

Cooking With Chef Hermann: German Spaetzle with Morel Cream

German Spaetzle with Morel Cream


  • 1 C Flour
  • ¼ C Milk
  • 2 eggs
  • ½ tsp Salt
  • ¼ tsp nutmeg
  • Black pepper

Morel Cream:

  • 2TB diced onion
  • ½ C Morels
  • ½ C Creams
  • Salt, Black Pepper
  • Parmesan cheese
  • Parsley


Method: Mix together flour, salt and nutmeg. Beat eggs well.  Add eggs alternately with the milk to the dry ingredients.  Mix to smooth batter.  Heat water with pinch of salt to a boil.  Slice small portions of batter into the boiling water.  Dumplings will float to the top when cooked.  Remove dumplings and chill in ice bath.  Drain liquid and set aside.

Heat 1 TB oil in sauté pan.  Add 2 tsp diced onion and cook until tender.  Add ½ C Morel Mushrooms, pinch of salt and sauté until tender.  Add 1 TB butter and 2 C Spaetzle to pan and heat through stirring often.  Add ½ C Heavy Cream and cook until mixture thickens.  Season with black pepper and parsley.  Serve with sprinkle of parmesan cheese.

9&10 Logo