Dutch Baby

Place rack in center of oven; preheat oven to 425°F. Melt 4 Tbsp. (½ stick) unsalted butter in an 8"–10" cast-iron skillet or other ovenproof pan over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.

Blend 3 large eggs, ¾ cup (94 g) all-purpose flour, ¾ cup whole milk, ¼ tsp. kosher salt, and ¼ cup (50 g) sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes.

Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. (13 g) sugar. Cut into wedges and serve.