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Preheat oven to 425°F. Place a 24-cup mini muffin pan in the oven for 5 minutes to get it hot.
In a blender (or bowl with a whisk), blend the eggs, milk, flour, sugar, vanilla, and salt until completely smooth and foamy.
Carefully remove the hot pan and add about ¼ tsp melted butter into each cup (work quickly so the pan stays hot).
Pour batter into each cup about ⅔ full.
Bake 12–15 minutes, until the mini German pancakes are tall, puffed, and deeply golden around the edges. Don't open the oven while they bake.
Serve right away (they'll deflate a bit — that's normal). Top with powdered sugar, a pat of butter, and plenty of syrup or berries.