Recipe Ingredients
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 3 Nellie's Free Range Large Eggs
- 1 tablespoon sugar
- 1 tablespoon each, minced fresh thyme, fresh basil and fresh chives
- 3 cups strawberries, hulled and halved
- 1/4 cup crumbled feta cheese
- 1 tablespoon balsamic vinaigrette
- 1 tablespoon chopped fresh mint, plus more for garnish
Recipe Directions
- Preheat oven to 425°F. Place butter in large 10-inch cast-iron skillet. Transfer to oven and bake until melted, about 5 minutes.
- Combine flour, milk, eggs and sugar in blender and blend until smooth, about 1 minute. Stir in herbs until combined. Pour batter into prepared skillet. Bake until golden-brown and puffed, about 20 to 25 minutes.
- Meanwhile, combine strawberries, feta, vinaigrette and mint in large bowl and toss to coat. Top Dutch baby with strawberry mixture and garnish with additional mint. Slice and serve.
