Crème fraîche is made from a high fat content cream that has be soured using friendly bacterial cultures. It is smoother than sour cream and much less tangy. 

It holds up well when heated due to its fat content, making it perfect for cooking. It is also perfect for serving cold alongside cakes and pastries.

I use it in my soups, stews and pastas (like my spaghetti carbonara). 

Here is another example, baked salmon with creamy pearl cous cous.

Please let me know what you like serving it with.

Enjoy,

PK