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Creme Fraiche: what do you put it in/on?

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I LOVE creme fraiche--baked potatoes are just an excuse to eat it!

So I need more excuses to have it in my fridge--what does everyone do with creme fraiche?

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  1. I love it to finish off sauces (pan sauces, or pasta sauces like mushroom sauce), works much better than sour cream. It's great in salad dressings. Or straight out of the container... well, that's a bit too rich I guess. Makes a nice horseradish sauce, too.

    1. IN Quiche batter (gives it that "zing")
      ON Strawberries (instead of that insipid Cool Whip)

      1. I just made a roasted butternut squash, sweet potato soup and added a dollop of creme fraiche.

        1. Add a little maple syrup and use as a dip for fresh fruit or a dressing for fruit salad.

          1. I think a better question to ask might be "what wouldn't you put creme fraiche on?" :-D

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