Mehlknepfle dumplings with lardons and onions

Mehlknepfle

Bring a large pan of water to the boil.
In the bowl of a food processor with a kneading attachment, mix the flour, milk, eggs, Alsace Lait full-fat crème fraîche and sunflower oil. Season to taste.
To form the mehlknepfle, use two tablespoons to create small dumplings. Plunge them into the boiling water, a few at a time, and cook for 10 minutes. Drain carefully and set aside.
In a frying pan, melt a knob of butter and fry the mehlknepfle until lightly browned. Set aside.

Onion cream

Finely chop the onions.
Heat the sunflower oil in a frying pan, add the onions and cook until lightly browned.
Add the Alsace Lait full-fat crème fraîche, and season with salt and pepper.
Set aside.

Fried lardons

In a hot frying pan with no fat, fry the lardons until golden brown. Season with pepper.
Chop the bunch of chives.
Place the mehlknepfle in a deep dish, add the onion cream, then sprinkle with the fried lardons and chopped chives.

Enjoy! You're in for a treat!