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How do you use creme fraiche?

stratford Jan 9, 2009 11:54 AM

So I'm a relative newbie to using creme fraiche. I bought a container of it the other day for the first time, and I used it to accompany some special-occasion caviar, and with some strawberries and blueberries. It was wonderful. Looking at various sites, I noticed that it also seemed to be used as a finishing touch to creamed soups, which looked great. What other typical and common ways is this creamy product used?

  1. OCEllen Jan 12, 2009 11:18 AM

    I use it to cream spinach - with a little coarse ground mustard added (such as Grey Poupon...). Frozen spinach, water squeezed, cooked out, creme fraiche into the skillet then the mustard. Great simple side dish!

    1. chowser Jan 12, 2009 09:02 AM

      I use it instead of whipped cream for some desserts, just lightly sweetened, sometimes add a little rum.

      1. linguafood Jan 12, 2009 07:32 AM

        Yeah, definitely to finish sauces /gravies. Frankly, I could eat it out of the container, but of course I refrain from that '-)

        It's also great in salad dressings in lieu of sour cream -- it makes a mean dill dressing for cucumber salad.

        Mixed with horseradish for a quick sauce to serve with salmon...

        Hardly ever use it for sweet dishes, tho.

        1. t
          tundrah Jan 12, 2009 07:22 AM

          my banana bread recipe calls for creme fraiche. and, its great as a crepe topping w fresh fruit, powdered sugar and a squeeze of lemon juice.

          3 Replies
          1. re: tundrah
            chowser Jan 12, 2009 09:03 AM

            Could you share your banana bread recipe? My favorite calls for full fat yogurt but I'd love to try w/ creme fraiche.

            1. re: chowser
              tundrah Jan 12, 2009 09:01 PM

              Sure thing, I have no idea where this came from--I copied it from somewhere years ago--but its good, extremely moist!!!

              1 1/8 c flour
              1 tsp baking soda
              1/2 tsp cinnamon
              1/2 tsp salt
              2 lg eggs--at room temp
              1 1/4 c sugar
              1/2 c vegetable oil
              3 lg bananas, very ripe, mashed
              1/8 c creme fraiche
              1 tsp vanilla

              preheat to 350. butter loaf pans, dust w flour. sift together flour, baking soda, salt, and cinnamon. beat eggs and sugar w mixer at med-high 'til thick, pale and mixture forms a ribbon--about 10 minutes. reduce mix speed to low, add oil in stream, mixing. mix in bananas, creme and vanilla. remove mixer, fold in flour mixture. spread batter into loaf pan and bake until golden brown and wood skewer comes out clean, 1-1 1/4 hours (at least--if memory serves me, its on the higher end of this, but my oven is pretty horrible). Cool loaves in pans then turn onto rack.

              1. re: tundrah
                chowser Jan 13, 2009 04:25 AM

                Thanks--that looks interesting. Not much flour and only 1/8th cup of creme fraiche. I can't wait to try it.

          2. w
            wineos Jan 12, 2009 05:30 AM

            Beef Stroganoff.

            1. MsDiPesto Jan 11, 2009 08:46 PM

              I've stirred it into mashed Yukon Gold potatoes.

              1. c
                chez cherie Jan 9, 2009 12:04 PM

                i use it anywhere sour cream is used. it's great for soups, sauces and other hot preparations, because it is more heat-stable than sour cream, so you don't get that curdled appearance. i stir a little chipotle in adobo puree into it for a sauce for empanadas or fish tacos. i sweeten it and whip it for almond cake or flourless choc. cake garnish. i heart creme fraiche!

                1. MMRuth Jan 9, 2009 11:59 AM

                  One of my favorite ways these days is as a sauce with horseradish for roasted beets. It's from Suzanne Goin's book - the recipe maybe linked to in the thread that is stickied on this board, or I can find it for you.

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