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Place a 10–12 inch ovenproof skillet (cast iron works best) in the oven and preheat to 425°F. You want that pan hot before adding the batter (that’s the secret to the puff)
In a blender or bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth and frothy — about 20–30 seconds. Let it rest 5–10 minutes while the oven finishes heating.
Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides (it should melt and sizzle immediately).
Pour the batter into the skillet and return it to the oven. Bake for 18–22 minutes, until puffed up and golden brown at the edges.
Remove from oven — it’ll deflate slightly (that’s normal). Dust with powdered sugar, and serve with lemon wedges, berries, maple syrup, or anything else your little heart desires!