How to Use Up 1 Tub of Crème Fraîche in 5 Recipes (2024)

Since we're clearly fans of dairy,we paired up with Vermont Creameryto share recipes using their crème fraîche and aged cheese.

I'd never heard of crème fraîche, in all its quirkily accented glory, until just a few years ago, but since then it has become one of my favorite ways to add a touch of elegance and richness to any number of meals.

How to Use Up 1 Tub of Crème Fraîche in 5 Recipes (1)

The culture used in its fermentation lends it a unique flavor that has notes of hazelnut, a subtle tang, and a rich, melting butteriness.

And since it has the smackand consistency of sour cream but the fat content of heavy cream, it stands in well for both of them in most recipes.In some cases, it's even better: Itshigh fat means it doesn't split when heated like sour cream does.

It can liven up anything from pasta sauceto soup, and when it's done making appearances in every meal of the day, whipping it with a touch of sugar and vanilla makes it the perfect upgrade to whipped cream on any dessert.

Here are 5 ways to get started:



Crème fraîche is perfect for sauces because it won't split when heated. I thought its slight pucker was perfect tocomplementearthy sage and creamy, naturally sweet kabocha purée in ahearty, autumnal pasta sauce. I loved this sauce over eggy, springy pappardelle, but I can see it working with any pasta, from spaghetti to penne.


Tomato-Bacon Bisque, with Crème Fraîche
This is one of my favorite cozy-weather soups, inspired by a tomato-bacon bisque I used to love back in college. This version skips the heavy cream in favor of a generous dollop of crème fraîche. Thin slicesof bacon and a smattering of Parmesan add a rich umami taste that, matched with the creamy tang from the crème fraîche, produces a soup that's as satisfying as a version withheavy cream, but just a bit livelier.



Mashed potatoes are one of those sides that I tend to overlook, or else drown in gravy, salt, and pepper. But this version has more than enough flavor to stand on its own. Sour cream is often added to mashed potatoes to providerichness, but crème fraîche does an even better job. With its smooth texture and buttery, yet slightly tart flavor, it's especially good paired with sage, nutty brown butter, and crisped-up garlic.


Crème Fraîche Eggs en Cocotte
I don't know if there's a breakfast that is lower effort yet higher reward than eggs en cocotte. It seems impossible that it's so easy to throw together something so delicious, decadent, and downright elegant. And the moment I swapped out the heavy cream in my go-to version for crème fraîche, I loved it even more. The crème fraîche adds an extra tangy, savory je ne sais quoi (this is a French dish, after all) to the whole thing. With Parmesan and a few crumbles of goat cheese for a salty bite, plus a little bit of diced tomato for a touch of fresh acidity, it’s one of my favorite breakfasts ever.



After seeing sour cream pie crusts universally lauded for their ease in handling and rolling out, I wondered whether crème fraîche would work the same way. As it turns out, it totally does. The crème fraîche in the crust for these galettes makes them even more no-fuss than their pie cousins, plus it adds a nutty echo to the hazelnut in the frangipane and further complements the mildlysweet acorn squash on top.

Andafter the galettes come out of the oven ready to eat, take any crème fraîche you have left after all these recipes, whip it up with a bit of vanilla extract and powdered sugar, and dollop it on top for a dressed-up version of whipped cream.

Makes four small (5-inch) galettes

For the crust:

1 1/4 
cups (about 156 grams) all-purpose flour

1/4 
teaspoon salt

1 
teaspoon sugar

1/4
 teaspoon finely chopped sage (optional)

1/2
 cup (1 stick, or 113 grams) frozen butter

2
 tablespoons ice-cold water

2 
tablespoons crème fraîche

1 
large egg and a splash of milk, for egg wash (optional)

Turbinado or other sugar for sprinkling (optional)


For the filling:

1/3 
cup packed brown sugar

1/2 
teaspoon cinnamon

1/4 
teaspoon salt

1/8 
teaspoon ground nutmeg

1/8 
teaspoon ground ginger

1 
pinch ground cloves

2 
tablespoons unsalted butter

1 
small(about 2 cups sliced)
acorn squash
1/2 
cup hazelnut meal (or a scant 1/2 cup toasted hazelnuts, skins removed, cooled, then processed into a fine meal)
2 
tablespoons all-purpose flour

1/4 
cup granulated sugar

3 
tablespoons unsalted butter, softened

1 
large egg

1/2 
teaspoon vanilla extract, plus more for the crème fraîche (if desired)

1/4 
teaspoon almond extract

Crème fraîche, for serving

1 to 2 
teaspoons powdered sugar (optional)


See the full recipe (and save and print it) here.

Photos by Cynthia of Two Red Bowls

Since we're clearly fans ofdairy,we paired up with Vermont Creameryto share recipes using their crème fraîche and aged cheese.

How to Use Up 1 Tub of Crème Fraîche in 5 Recipes (2024)

FAQs

What can I do with too much crème fraîche? ›

Easy crème fraîche recipes
  1. Creamy salmon pasta. You can't go wrong with salmon, pasta and a great big dollop of crème fraîche. ...
  2. Salmon and chard pie. ...
  3. Courgette and mint soup. ...
  4. Beetroot, horseradish and crème fraîche dip. ...
  5. Potato pancakes. ...
  6. Rich tomato and thyme soup. ...
  7. Healthy salmon pasta. ...
  8. Blueberry and lemon scones.

How can I use crème fraîche? ›

Crème fraîche is often dolloped onto baked potatoes, stirred into pasta or sauces, or eaten with puddings and fruit. Other soured products can be too harsh for delicately flavoured dishes, so crème fraîche will work well due to its subtle acidity.

How long can you keep crème fraîche once opened? ›

Crème fraîche is a fragile product. From the moment a pouch or pack is opened, the product is no longer protected. This is why it states on the packaging the product should be consumed quickly, usually within 3 or 4 days after opening, whilst the product retains its flavour and nutritional quality.

What is the equivalent to crème fraîche? ›

The Best Crème Fraiche Substitute

Crème fraiche and sour cream are alike in a lot of ways and they can be substituted on a 1:1 ratio (if your recipe calls for ½ cup crème fraiche, use ½ cup sour cream).

Can I freeze leftover crème fraîche? ›

Crème fraiche can be frozen as it is or used as a base in frozen desserts like mousse or parfait. When defrosted, crème fraiche loses its original texture. Use it in soups, sauces and stews that are blended before serving.

Can I put crème fraîche in coffee? ›

It's also important to keep in mind that sour cream has a tangy taste to it, thanks to the bacteria that ferment it. If you don't want this flavor to be too prominent in your coffee, crème fraîche can be a good alternative, thanks to its lighter and more neutral flavor.

How to tell when crème fraîche has gone bad? ›

Typically, crème fraîche will keep for up to eight weeks if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche. If any mold forms on the surface of the crème fraîche, discard it immediately.

What can I do with out of date crème fraîche? ›

It's not the same as cream, you can eat it for WEEKS. You'd smell it if it was properly off. Even if it tastes like cottage cheese it should be OK. It should be fine.

Is crème fraîche healthier than cream? ›

Double cream has a higher fat content – around 48-50 per cent, and it's not commonly available here. Crème fraîche, on the other hand, is cream that's had a culture added, making it slightly sour in flavour. It's around 40 per cent fat. If you're trying to cook healthily, however, cream is not an everyday ingredient.

What is crème fraîche called in the USA? ›

Crème fraîche is essentially the European equivalent of sour cream. It's used widely throughout Europe but less commonly in the United States and Canada. Crème fraîche is a dairy product much like sour cream but it has a higher fat content.

What do the French call crème fraîche? ›

A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.

Can I use Greek yogurt instead of crème fraîche? ›

Tangy full-fat Greek yogurt is a great substitute for crème fraîche in a pinch. Though it isn't as high in fat, it will provide a similar creamy texture and can be subbed at a 1:1 ratio. It works in both sweet and savory recipes.

What happens when you whip crème fraîche? ›

The result? A more stable whipped topping that holds well for up to 2 days. This whipped topping is stable enough to hold its shape when piped over desserts such as gluten-free lemon tart. Crème fraiche whipped cream has a brighter flavor than regular whipped cream thanks to cultured dairy.

How to neutralise crème fraîche? ›

I find a squeeze of lemon cuts the creamyness.

Can you thin out crème fraîche? ›

In many cases, you'll have to thin it out with milk. But in cases like soup, a small amount will provide the same rich creaminess. Make your own. You can also make homemade crème fraîche with heavy cream and buttermilk.

Is crème fraîche the same as sour cream? ›

In industrial settings, both crème fraîchee and sour cream are made with pasteurized milk inoculated with specific bacterial cultures, with the main difference being that crème fraîche is fattier and thicker, and sour cream is tangier, lower in fat, and has a more liquid texture.

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