Chef John's Blueberry Dutch Baby
If you don't have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.
Clarified butter is butter that we've melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.
Any other fresh berry can be used in place of blueberries.
I'm saying this makes 2 servings instead of 4, since for a breakfast or brunch item, 1/4 of this would be a very small portion.