Eierkuchen (German Pancakes) vs Classic Boston Cream Pie

Eierkuchen and Boston cream pie share milk, sugar, butter and eggs, yet put them to very different work. In the Eierkuchen, eggs and milk bind a simple, rested flour batter that is swirled thin and fried in butter until golden, its edges crisping slightly, while extra sugar is dusted on at the table. The Boston cream pie splits its eggs: whole eggs beaten with sugar into a baking-powder sponge, yolks cooked with milk and cornstarch into a chilled vanilla pastry cream, all finished with a smooth chocolate glaze. One is warm, thin and buttery; the other is layered, cool and creamy.