Clafoutis aux Cerises (Cherry Clafoutis) vs Eierkuchen (German Pancakes)

Both dishes begin with a thin batter of milk, eggs and flour, yet they end up remarkably different. The clafoutis whisks four eggs with sugar until pale, enriches the batter with cream and vanilla, and bakes it over a layer of fresh cherries until puffed, golden at the edges and set in the centre, with butter used only to grease the dish. The Eierkuchen uses fewer eggs and more flour, rests its batter, then fries it in butter into thin golden pancakes with slightly crisp edges, served rolled or folded and dusted with sugar.