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stevehoang
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Takes just under 1.5h to make this; mostly waiting time.
Set ingredients to room temperature. This is key for a lighter, fluffier end result.
Adjust oven rack to lower-middle position. Preheat oven to 425F on bake (no fan/convection) with ~10 inch, oven-safe, round, high sided pan inside.
Blend ingredients: eggs, flour, milk, sugar, and salt together (leaving butter for later) for about 10 seconds. Any longer will make a dense crepe base. Let rest for about 15 minutes while pan continues to heat. (Resist the urge to pulse blend one last time).
Remove hot pan from oven and add butter quickly. Turn/rotate pan to coat sides.
Add batter to pan (should sizzle) and quickly return to oven. Reduce temperature to 415F or so.
Bake until edges are deep golden brown and center is beginning to brown, 25 to 30 minutes. Do not open oven until cooked or the Dutch baby will deflate.
Once ready, gently transfer baby to a cutting board or plate. Let cool for a few minutes before adding cold toppings. For hot toppings, just cut and serve!