Créme Fraiche
You will want this little recipe in a minute when I post photos of the scones I made this morning. Créme fraiche is like the French version of sour cream, and I often substitute sour cream when it's called for because there's no way I'm going to pay $6 for the tiny tubs they sell at QFC or PCC.
I had some heavy cream that I didn't want to go bad, so made it into créme fraiche. Seriously, all you do is let it sit on the counter, and you can tell your kids it's a science experiment. After it's refrigerated, it turns all lovely and thick and tangy. I always have buttermilk around because I am a pancake freak, but I've seen créme fraiche made with yogurt or sour cream. This recipe is the one that's turned out like I want it to, though.
I just had an avocado and chicken quesadilla, and plopped a bit of this on my plate next to it. Please forget what I said the other day about calories.
April 23, 2009
Reader Comments (5)
Good call, Homemade creme fraiche is so easy! I can't believe people buy it in the tubs.
YUM! What a delicious blog Sarah! Thanks, & bon apetit,
meg
(or is that spelled appetit?) Not sure, but however it is spelled, your beautiful blog sure stimulates it!
I have never made creme fraiche...I always thought it was complicated. Can't wait to try it. I am mostly commenting to see if I can get my pic to come up next to my name! I wonder if it will work this time.
Sarah,
Geoff just turned us on to your new enterprise...so many good food ideas.....we're not sure which ones to try first. And since we need to economize, what with a limited income, we'll be visiting frequently.
Thanks, Sarah! With two small children at home, this is an ambitious effort. Bravo.
Kristie Langlow