French Crème Fraîche is similar to sour cream but, at the same time very different.  It tastes amazing on fruit or as a savory topping!

I really love our Culinary Journey-ing and I hope you are loving it too!  Have you had a chance to make some crêpes with our  French Pâte à Crêpes recipe?  Then, save a 8-10 of them to make a French Gâteau de Crêpes à la Florentine!  Oh my goodness.  Both of the recipes are completely delightful.

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Plainly, we are going to end up with a couple of extra French recipes in our Culinary Journey~ there are just some things you need to know in order to make other things and this French Crème Fraîche is one of them.   Plus, I love it so much therefore it needs to be it’s very own recipe 🙂

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When I was in culinary school, I remember making Crème Fraîche all the time!!  In all my classes we used it in both savory and sweet applications; it’s just that versatile.  AND quite frankly, I simply adore it.  It’s worlds above the ‘normal’ sour cream that we’re used to here in the states. Maybe because it’s made in small batches right at home?  It’s so easy to make and tastes fresh and fabulous 🙂

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Now, were turning back the hands of time to 2007 when my sister, Camey, and I visited France and Italy together!  Holy Moly these photo’s old and poor quality but at least you get the idea…

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One of these days. . . I’ll have fun new photo’s to share in my Culinary Journey posts of all the places I dream to visit and immerse myself in~ cooking, touring, and loving the diversity all over the world!

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French Crème Fraîche is something you’ve just got to try in your kitchen.  It stores beautifully in the fridge for up to two weeks and it tastes amazing on pretty much everything!  I’ve even been drizzling some on my morning oatmeal.  Yummmmmy.

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French Crème Fraîche is a French home cooks staple ingredient, a must have in every kitchen! Enjoy.

Have a beautiful Wednesday!

Much Love and Peace~
Ruthie

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Yield: 12

French Crème Fraîche

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Print

Prep Time 5 minutes

Cook Time 12 hours

Total Time 12 hours 5 minutes

Ingredients

• 2 cups heavy cream
• 3 tablespoons buttermilk

Instructions

1. In a small glass mixing bowl, whisk together cream and buttercream.
2. Cover with a clean dish towel and allow to sit at room temperature for 12-24 hours or until the mixture thickens.
3. Pour into a clean air tight jar and refrigerate.
4. Use within 2 weeks.
5. Enjoy!

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