Preheat your oven to 425°F (220°C) and heat an 8 or 10-inch cast iron skillet on medium heat. Add unsalted butter and melt completely, swirling it around until bubbly. Add cranberries and Chinese five spice, sauté for 2-3 minutes until softened.

In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend on high for about one minute until frothy and well combined.

Carefully pour the batter over the sautéed cranberries in the hot skillet. Allow it to cook on the stove for 1-2 minutes until edges begin to set.

Transfer the skillet to the preheated oven and bake for approximately 20 minutes until golden brown and puffed.

Remove from the oven, let sit briefly, then slice into wedges and serve warm with maple syrup or powdered sugar.