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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

  1. Preheat oven to 425°F. Place butter in large 10-inch cast-iron skillet. Transfer to oven and bake until melted, about 5 minutes.
  2. 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.
  3. 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.

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