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Although I have no trouble finding Crème Fraîche here in Provence I will try this recipe, thank you for sharing!
Now you are making me nervous. I am always thrilled and nervous when such wonderful cooks comment on my site. Please let me know what you think and if you think I can improve it. Thanks for visiting.
I have never made this but, now that I see how easy it is, I can’t wait to try it. It will add that little something special to many recipes. Thanks for sharing.
Thanks for visiting Cathy. I know you just got back from a trip to France, let me know if you make it what your thoughts are, and how it compares. Also, if you have any thoughts on how to improve, but personally I thought it so good I don’t know if I could stand it if it was somehow better.
Wonderful Madonna! I LOVE creme fraiche and have used it a lot in cooking. There is nothing like it. And even though I know how to make it, I never have. Now, I will have to give it a try. I usually buy it. I used to make beef stroganoff for clients and finished it with CF for the most silky sauce with great tang. It also makes an amazing sauce for a classic French vinegar chicken. Have not made that in years. Hmm, maybe a post coming on. Thanks for a great post!
This stuff could be dangerous. I was scared to try it because I am always afraid of leaving any food out on the counter, but it is wonderful. Have you posted your vinegar chicken? I just posted a vinegar chicken, but no CF – would you send me the recipe or post about it? I would love to try it.
Great post Madonna! But you’re right, this magical stuff is a bit dangerous to have on hand. I get too many ideas on how to use it.
Thanks Chris. Yes, my synapses starting pinging when I brought it out of the frig. I have thought of a dozen things to do with this stuff. It’s the holidays, we can do yogurt in January.
Crème Fraîche is totally good stuff. I often buy it, but it’s so easy to make – I should do so more often. Super post – thanks so much.
I hope you will make it and let me know your thoughts. I have bought it before, but this stuff is dangerously delicious. I hate that I waited so long.
Mmmm this sounds like something that I’d like to try, Madonna. It’s so easy and yet so decadent. What’s not to love??!!
Thanks for stopping by Kitty. I was pleasantly surprised. I can’t believe I was afraid to make it.
Thank you for teaching me so much about creme fraiche, I know I have bought it in the past for an occasional recipe but still never knew much about it. I often have buttermilk and cream on hand, so I just need to start experimenting! I guess half and half won’t work? So far I am clueless as to how I would use it but if you and Chris from Cafe le sucre Farine swear by it, I will have to learn!
Jenna please give it a try. I think you could put it on anything and it will be good. It is a little tart, but no overly so. Although I knew about it, I only just learned to make it. I was afraid of leaving anything out on a counter for 24 hours. I thought it would sour and be unusable, but this is not the case. I have no idea on the half & half. I would just use less and have the real thing. Oh, and I have made many of The Cafe’s recipes and all have been winners.
What a wonderful gift you have given us! It is so exciting to see that something so special is so easy to make. I can’t wait to try it. This is the first time I’ve been to your site but not the last. Thank you for sharing. Have a joyous holiday!
I needed a great recipe for crème fraiche — and yours is perfect. Hope you had a lovely Thanksgiving.
I just left a message, but I think it vanished. Basically it said: love your recipe!
Thanks for visiting Michael. This is some good stuff. The hardest part was the waiting. I will be posting about crêpes next week with a dollop of this, and you will like it even better.
Thank you so much for linking up to The Weekend re-Treat Link Party this week on The Best Blog Recipes! Wanted to stop by and “Pin” your post to our Link Party Boards (Recipes or Crafts) while I was here !
Shauna @ The Best Blog Recipes
Thank you for visiting Shauna. I don’t want to sound like I am bragging, but every cook needs this recipe. It is so much better than sour cream.
I just bought a container of CF this week because I couldn’t find sour cream. {I always think of the South Park episode where Randy Marsh takes over the school cafeteria hahaha}.
Thanks for visiting Lidia. If you make this you will not be buying sour cream again. This is just a great find in my opinion. My biggest issue is thinking ahead 48 hours – I am trying to get better at that. I have new recipes whirling in my head – they all have a dollop of crème fraîche.:)
I see this used all the time on the cooking shows and it’s nice to know what this is and how to make it. Thanks for linking to TTF!
Madonna!
Thank you for this recipe for the much-in-demand creme fraiche, which I CANNOT find here on the island!! The Greeks like their yoghurt, and mind you, they DO make the best I’ve ever tasted, but the Canadian in me likes my creams, whipped or Devon like, and I will certainly have this as my go-to recipe from now on. Who knew it was so easy to make?!
Lovely pics, as usual.
Have a great weekend!
Poppy
Poppy, if you make this please let me know – I would love your opinion. I was quiet delighted to find it. Actually I found it a while ago, but just got brave enough to make it. I would like to start making yogurt do you have any tips?
Pinned! Hope I’m brave enough to try this:)
Everything I make is relatively easy. Give it a try.
Your recipes all look delicious! Your photography shows them off so well!
Thank you so much Tammy.
Madonna, I am delighted and fascinated! I have seen the wonderful chefs on TV use and talk about Crème Fraîche, and it always looked so amazing. It never occurred to me to attempt to make it, and now it sounds like a fun adventure. Thank you for the recipe and the inspiration!
Joy, this stuff is silly easy. I was just scared to “leave food out on the counter”. It is so creamy and white. I am betting you will never buy it or sour cream again. (It is much more delicate than sour cream.)
I use creme fraiche all the time and would never have believed it could be so easy to make. I am going to try it today! Thanks.
Please get back to me and let me know your thoughts. I am dying for some feedback to see if everyone likes it as much as I do.
You are amazing. I love reading your blog. Your friend, Linda
This is me giggling:)
I have never heard of this but it looks so yummy! Thanks for sharing it with SYC. I must give it a try!
hugs,
Jann
Jan, if you try it you will never buy sour cream again.
I totally need to try this. I’ve made sour cream several times, and ricotta – in fact I almost never buy them now. I obviously need to add creme fraiche to my repertoire.
Please make this. I will be over checking out your ricotta recipe.:)
This is a great recipe that I am so happy to have! Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I hope you use this recipe often. Our weather has been lovely here, but I have family caught up in the severe weather – something that always makes me anxious. Please stay warm and safe.
Thanks so much for stopping by!
Hugs,
Debbie
You are so right – this is a recipe we all need to have in our files or in our heads, because it is so easy and produces such fabulous results. Thank you for posting this. Now I can save it to Pinterest and never have to search for it again.
Sam
Sam, I am so excited about this. I was convinced after reading that it got Dorie’s approval.
How fabulous. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty
its funny you learning creme fraiche, i have been commited to making buttermilk this month, i guess once i make my buttermilk i can master cf next! they truly do make all the diff in so many recipes, and i am thrilled not to have to keep buttermilk on my shopping list forever more!
thanks for your visit, happy holidays to you!
I can’t wait to see what you do with buttermilk. I would love it if they sold it in pint jars. It is rather a challenge to use a quart at my house.
Just made..:) Thank you.
I saw your recipe on La Table de Nana and want to make it. Must it be made with non ultra pasteurized cream? I went to my store and all the heavy cream was ultra pasteurized, even the organic brand.
I am sorry but ultra pasteurized will not work. It will not get thick. I am not an expert, but I believe that ultra pasteurized is heated so high that it changes the chemistry. I am sorry you have not been able to find the pasteurized version. Did you ask the manager of your market? Sometimes they will start carrying a product if there is a demand for a product. They probably carry the ultra because it has a longer shelf- life.
Thanks for your reply. I agree, they probably carry ultra pasteurized because it has a longer shelf life. I’ll have to try some other markets.