Breastfeeding Friendly Spaetzle
Soft, pillowy, and tossed in nutty browned butter, this homemade spaetzle is the kind of comfort food that feels like a warm hug at the end of a long day. The batter comes together with just flour, eggs, whole milk, and a whisper of nutmeg — wholesome, recognizable ingredients that are easy to feel good about when you're feeding yourself and your little one. Whole milk and eggs bring a solid hit of protein, healthy fats, and key nutrients that support milk production and keep your energy from crashing mid-afternoon. The browned butter finish adds incredible depth of flavor without any complicated steps, and a handful of fresh parsley on top brightens the whole dish beautifully. It's the kind of recipe that looks impressive but is genuinely forgiving — even if you're working one-handed or running on minimal sleep. Make a big batch, because leftovers reheat wonderfully in a skillet with just a little extra butter.
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Learn more →Ingredients
4 servings
- 2 cups all-purpose flour
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
- 3 large eggs
- ¾ cup whole milk
- 3 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Whisk together the flour, salt, and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until combined. Pour the egg mixture into the flour mixture and whisk until a smooth, thick, pourable batter forms — it should fall from the whisk in a slow, steady ribbon. Let the batter rest at room temperature for 10 minutes.
- 2
Bring a large pot of well-salted water to a boil over high heat.
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