Gypsy Tart vs Eierkuchen (German Pancakes)

Both dishes rely on butter, but in very different ways. In the Gypsy Tart it is rubbed into flour for a golden, blind-baked shortcrust, which holds evaporated milk and dark brown sugar whisked until thick, fluffy and coffee-coloured, then baked just until set with a slight wobble. The Eierkuchen uses butter in the pan, frying a thin batter of milk, eggs and flour into delicate pancakes with lightly crisp edges. One is a deeply sweet tart served cooled; the other a mildly sweet pancake served warm, rolled or folded.