I fell in love with creme fraiche (but could totally be spelling it wrong!) working at Shannon's seafood restaurant as a hostess when I was a teenager. They served it with their chocolate pate, oh my, I can't even talk about it, that's how good it was.
Back to it, creme fraiche tastes great and is really versatile, but just not something I keep in the house. Ever. So, I fake it. Here's how.
Just use faux buttermilk (see a trend?) to thin out some plain low or non fat Greek yogurt. If you don't have that on hand (and you really should), any plain yogurt or sour cream will do the job. Greek yogurt really is the best though. Oh, and that is the end of the recipe. So easy, and it holds up in the fridge for a couple of days, too.
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