Foodgeeks of the world take note: kitchen physics is fun!  So Laurel’s wee cooking blog features the versatile clafoutis – traditionally made as a dessert with cherries, it’s sort of like a Dutch Baby or German pancake with stuff in it.  Laurel makes savory ones (check out her Leek and Bacon version – delish!) and I have been following her lead.  The first two I made were radically different – one was undulating and Dutch Baby-esque, while the other was flat and flan-like – and I wondered at the cause.  Today I performed a wee experiment with different pans, and presto!

The clafoutis on the left was made in a slope-sided glass pie plate.  The one on the right in a straight-sided dark cake pan.  Formal versus rustic?  Convention versus drama?