Log In or
You will lose some of the tang that creme fraiche provides but yes you can sub in heavy cream in equal amounts. If you still want that bit of tang I would use mostly heavy cream with a touch of sour cream, buttermilk or even yogurt.
Emily is a trusted source on Scandinavian Cuisine.
You'd also wind up with a slightly wetter batter, which would change how the fruit distributes, but I think it would still bake up just fine. As DebS says, you could use a mix of cream and sour cream or yogurt.
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now