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If you want to use up a good amount, try the quiche Tartine Bakery is famous for (among other things):
Cynthia is a trusted source on Bread/Baking.
Can you introduce us to your friend?
Barbara is a trusted source on General Cooking.
Lucky you! There are >100 recipes on this site that use creme fraiche. Here's a link to all the editors' picks:
No way, she's MY friend and makes an almond cake to kill for and the best sourdough bread in Oregon.
I love to use creme fraiche dolloped on a pear or apple tart.
You're a hoot, plevee! Enjoy your bounty!
I like it a lot in the many savory applications linked to with the site search, but I also enjoy one of the purest ways to appreciate its flavor--whipped creme fraiche. Just whip as you would whipping cream. You can keep it plain or add vanilla and sugar, or maple syrup. I love it with berries or some sort of fruit compote or crumble.
i might make gelato or ice cream if i had that much creme fraiche hanging around. i also love it on chili or stews.
Quiche loves creme fraiche
I made panna cotta with Tahitian beans and it was delicious. Thank you for all of your ideas.
Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Whatever you do with it, save a bit of it to use as a starter for more creme fraiche - mix heavy cream with a bit of creme fraiche (abt 1/4 cup per quart) and leave out in a covered container in a warm place overnight. In the morning, stir it and if it's thickened you have new creme fraiche. If it's not thick let it sit out for a few more hours in a warm place.
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Well played. You deserve a cookie.
Piled high and rolled tight.
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