Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose, close to crêp batter. EXTRA-NESS: add a pinch of vanilla bean powder just for another kick!
Leave the batter in the blender or food processor, and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid. While the batter is resting, you can start on the lemon curd.
Preheat the oven to 425°, and place the iron skillet on a middle rack in the oven to warm up.
Remove the skillet from the oven using oven mitts, and place it on top of the stove. Add a tablespoon of butter and swirl the skillet to melt the butter and coat the bottom and sides of the skillet. Pour the batter on top of the butter. Tilt the skillet if needed so that the batter runs evenly to all sides.
Place the skillet in the oven, and cook until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
Either serve from the skillet or transfer the Dutch baby to a serving platter. Dust with powdered sugar, add your favorite berries, and of course, a big dollop of the lemon curd on top.VARIATIONS: Mini Baby Dutch Pancakes can totally be made in a muffin tin. Preheat the tin in the oven, add small pieces of butter in each cupcake tin, and pour about ¼ cup of the batter in each. Super cute as well!