Chef John's Quick Spätzle

Combine the flour, egg, salt, cayenne pepper, crème fraîche, and milk in a large mixing container. Mix the ingredients until they form a smooth, thick paste that clings to the sides of the bowl. If this mixture appears too runny, add a small amount of flour; if it's too dense, add a little more milk. To gauge the ideal consistency, use a cheese grater with large holes and gently scrape off a small amount of batter. If the batter forms a smooth, even layer on the grater and drips through its holes without difficulty, it's ready to use.

Heat a pot of salted water over medium-high heat until it reaches a gentle boil. Use a spoon to scoop a small amount of the batter mixture into the water, creating a small mound. The heat will cause the dough to rise and form a dumpling.

Once the dumplings have risen to the surface of the water, they are cooked and can be removed with a slotted spoon. Continue this process in batches until all of the batter has been used, adjusting the heat as necessary to prevent burning.