Tuesday, June 28, 2011

Creme Fraiche (Crème Frâiche)

1 cp heavy whipping cream
1 T buttermilk

Heat cream slightly and stir in buttermilk. Leave out on the counter, covered loosely, until it thickens up. This may take several days. Store in fridge after it thickens.

Used in Elsasser Flammkuchen (Alsatian Flammkuchen)--you'll need to make about 1 1/2 cups of Creme Fraiche.

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