Spaetzle in toasted butter

Whisk all-purpose flour, an egg, salt, a pinch of cayenne, a spoon of creme fraiche and a splash of whole milk smooth.

Adjust with flour or milk until the batter drips slowly off the whisk rather than running.

Melt butter over medium heat, swirling, until toasted golden brown.

Over boiling salted water, push a couple of spoonfuls of batter at a time through the smooth side of a cheese grater with a spatula, moving it around; if it drips before pushing, add flour.

Stir with a strainer; when the spaetzle float they are done; transfer them into the browned butter and repeat.

Saute in the butter over medium a minute or two, taste and add a pinch of salt, turn off the heat and stir in parsley or chives.