Warm eggs up in hot water until they are room temperature.
Microwave the milk until it comes up to room temperature.
Combine milk, flour, eggs, salt, and vanilla extract in a blender
and blend until smooth.
Heat a cast-iron skillet and add clarified butter. Pour the batter
directly in the center. If the skillet is hot enough, it should
bubble around the outsides.
Bake in a 425F oven for 20 minutes or until golden brown.
Serve immediately out of the oven. Coat generously in powdered
sugar and squeezed lemon.
