I have a tub of creme fraiche I'd like to use up before the weekend. Ideally, I'd make a dessert that a) has no nuts, b) can be transported onto an airplane and easily distributed among many people, and b) does not require me to buy many other perishable ingredients.
Can I use creme fraiche as I might yogurt, in a quickbread or muffin recipe, or does its fat content mean I need to be careful?
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