|Huevos Monty with Avocado Crème Fraîche. Source: Ayngelina|
|Crème Fraîche with Mixed Berries. Source: JeffrreyW|
Crème Fraîche has a fat content of about 30%. It also has more fat and less protein than sour cream, which means that it will melt easily under heat. Sour cream has 20% fat and is distinctively acidic. It has a low amount of fat and a higher protein content, which means that it will curdle easily. Not to hate on sour cream, which can do well as a topping for any dish that needs a nice tangy, acidic flavor, but Crème Fraîche is like sour cream's cooler, multi-faceted sibling that can be used in anything ranging from soups to desserts. In terms of taste, Crème Fraîche is thinner and has a richer flavor. It is also less acidic and less tangy.
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Here is one savory recipe and one sweet recipe that uses Crème Fraîche:
1. Spicy Crab Linguine with Mustard, Crème Fraîche, and Herbs: Link
2. Summer Berries with Lemon Crème Fraîche: Link
If you're interested in making it yourself, here are a few recipes:
1. Food Network: Link
2. Splendid Table: Link
3. Epicurious: Link