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?
February 13, 2009 at 10:22 pm
Cool! That doesn’t surprise me, really. Were the two pans also the same diameter? Which version do you like best? I’m glad you’ve had such fun with the clafoutis; I’m gearing up to make another one tomorrow but I’m not sure which kind I’ll attempt.
February 24, 2009 at 11:14 am
They were the same diameter. I don’t know which I like best — they are rather different, but both tasty. I do like the drama of the undulations…