Is there a discernable difference between Mexican Crema and Creme Fraiche? Other than the price?
Check out the "crema" section in the link below. I use the cheaper Mexican version in savory dishes---it's not as sour as our sour cream, but not as sweet as creme fraiche. And it won't curdle. For pastries, stick with the French.
The Crema of the Crop
Recipes using creme fraiche?
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