Made this recipe to the "T"! I did need to add a touch more water to knead it, but I don't count that as an "ingredient" after you mix it all together and realize the dough isn't wet enough. (just a baker thing) Anyway, served these with fondue and mustard for Oktoberfest..... and 50% of my guests wanted the recipe (and lessons on how to bake properly, hahahaa) I'll definately make these again. Unsalted or salted, they're great. (I recommend gray salt as a topper, but don't overdo it.)

Reviewed On: Sep. 28, 2008

oohhhh my goodness. DELISH! i used red onions (quartered and sliced) and unsalted butter instead of oil for cooking the onions... and i mixed all but one cup of cheese together before baking, instead of layering (i let the spaetzle/onions sit for a while until cool/company came) then i topped the whole thing with the last cup of cheese. For the swiss cheese, i used 2 cups gruyere, and 1 cup swiss. ABSOLUTELY FANTASTIC!!!! better than restaurant!!! (only thing missing in the spaetzle batter was the nutmeg, but i didn't miss it with the finished product! Fantastic!

Reviewed On: Sep. 28, 2008

i really liked the flavor and texture of these waffles. they were very fluffy and airy when chewing them, and i like how the texture was also strong enough to hold its own and not crumble up. they weren't dry at all, so you're not forced to put endless amounts of butter and syrup on them. in the mix, i did use butter instead of oil, and i used heaping tablespoons of sugar. great with any topping.

Reviewed On: Jun. 9, 2007