18 Creamy Creme Fraiche Recipes for Gourmet Cooking

Ready to take your cooking from good to gourmet? Crème fraîche is the secret weapon you need—silky, tangy, and luxuriously rich, it transforms everything from pasta to desserts into something extraordinary. Whether you’re whipping up a quick weeknight dinner or indulging in a decadent dessert, these 18 creamy crème fraîche recipes will inspire your inner chef. Let’s dive in and make every bite unforgettable!

Garlic and Herb Creme Fraiche Dip

This creamy, tangy dip is a crowd-pleaser—perfect for dunking crispy veggies or slathering on crusty bread. With just a handful of fresh ingredients, it comes together in minutes but tastes like you fussed.

Ingredients:

• 1 cup crème fraîche
• 2 tbsp finely chopped fresh chives
• 1 tbsp minced fresh dill
• 1 small garlic clove, finely grated (about ½ tsp)
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 1 tsp lemon zest

Instructions:

1. In a medium bowl, combine crème fraîche, chives, dill, garlic, salt, black pepper, and lemon zest. Stir gently until fully blended.
2. Cover and refrigerate for at least 30 minutes (up to 4 hours) to let the flavors meld.

The magic here? The crème fraîche’s richness balances the garlic’s punch and the herbs’ brightness—no one flavor overpowers. Serve chilled for the best texture.

Tip: For extra tang, swap half the crème fraîche with full-fat Greek yogurt.

Lemon Creme Fraiche Tart

This elegant yet easy tart balances bright lemon zest with the rich tang of crème fraîche for a dessert that feels fancy without the fuss.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3 large egg yolks
• 1 cup crème fraîche
• ⅓ cup granulated sugar
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• Fresh berries or mint, for garnish (optional)

Instructions

1. Make the crust: Pulse flour, powdered sugar, and salt in a food processor. Add butter and pulse until pea-sized crumbs form. Add 1 egg yolk; pulse until dough clumps. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights; bake 10 more minutes until golden. Cool.
3. Make the filling: Whisk crème fraîche, granulated sugar, lemon zest, lemon juice, and remaining 2 egg yolks until smooth. Pour into cooled crust.
4. Bake 20–25 minutes until filling is set but slightly jiggly in the center. Cool completely, then chill 2 hours.
5. Garnish with berries or mint if desired. Slice and serve chilled.

The magic here? The filling bakes into a silky, custard-like texture with a subtle tang that cuts through the buttery crust. No water bath required!

Tip: For extra shine, brush the baked tart with warm apricot jam before serving.

Smoked Salmon and Creme Fraiche Canapes

These elegant smoked salmon and crème fraîche canapés are the ultimate fuss-free appetizer—luxurious but ready in minutes, with a creamy, smoky bite that always impresses.

• 1/2 cup crème fraîche
• 1 tbsp freshly chopped dill, plus extra for garnish
• 1 tsp lemon zest
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 16 slices baguette (1/4-inch thick), lightly toasted
• 4 oz cold-smoked salmon, thinly sliced
• 1 tbsp capers, drained

1. In a small bowl, stir together the crème fraîche, dill, lemon zest, black pepper, and sea salt until smooth.
2. Spread about 1 tsp of the crème fraîche mixture onto each toasted baguette slice.
3. Top each with a folded piece of smoked salmon, then garnish with a few capers and a tiny sprinkle of fresh dill.

The contrast of cool, tangy crème fraîche with the rich salmon and briny capers makes these bites irresistibly balanced—no one will guess they took just 10 minutes!

Tip: For extra crunch, brush the baguette slices with olive oil before toasting until golden.

Creme Fraiche Pasta with Pancetta

This luxe pasta dish balances rich crème fraîche with crispy pancetta and a hint of lemon for a weeknight meal that feels special.

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 4 oz pancetta, diced
• 2 garlic cloves, minced
• 1 cup crème fraîche
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, sauté pancetta in a large skillet over medium heat for 5–6 minutes until crispy. Add minced garlic and cook for 30 seconds until fragrant.
3. Reduce heat to low. Stir in crème fraîche, 1/2 cup Parmesan, 1 tbsp lemon juice, 1/2 tsp black pepper, and 1/4 tsp salt until smooth. Add 1–2 tbsp reserved pasta water to loosen if needed.
4. Toss drained pasta with the sauce until coated. Fold in parsley and serve immediately with extra Parmesan.

The magic here? Crème fraîche adds a subtle tang that cuts through the richness—no heavy cream required.

Tip: For extra depth, swap half the Parmesan with pecorino Romano.

Roasted Beetroot and Creme Fraiche Salad

This vibrant salad balances earthy roasted beets with creamy crème fraîche and a zesty lemon dressing—perfect for a light lunch or elegant side.

Ingredients:

• 4 medium beetroots (about 1 lb), scrubbed and trimmed
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/4 cup crème fraîche
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 cup chopped toasted walnuts
• 2 tbsp fresh dill, roughly chopped

Instructions:

1. Preheat oven to 400°F. Toss beetroots with 1 tbsp olive oil and 1/4 tsp salt. Wrap tightly in foil and roast for 50–60 minutes until tender when pierced with a fork. Let cool, then peel and slice into wedges.
2. In a small bowl, whisk crème fraîche, lemon juice, honey, remaining 1 tbsp olive oil, 1/4 tsp salt, and black pepper until smooth.
3. Arrange beet wedges on a platter, drizzle with dressing, and sprinkle with walnuts and dill.

The contrast of sweet roasted beets against the tangy dressing and crunchy walnuts makes every bite exciting. Tip: Wear gloves when handling beets to avoid staining your hands!

Creme Fraiche Cheesecake with Berry Compote

This luscious cheesecake swaps sour cream for crème fraîche, giving it an extra-rich tang and silky texture—topped with a vibrant berry compote for the perfect sweet-tart finish.

Ingredients

• For the crust: 1 ½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, ¼ cup granulated sugar
• For the filling: 24 oz cream cheese (room temperature), 1 cup crème fraîche, ¾ cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, ¼ tsp salt
• For the compote: 2 cups mixed berries (fresh or frozen), ¼ cup granulated sugar, 1 tbsp lemon juice, 1 tsp cornstarch

Instructions

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar. Press into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make the filling: Beat 24 oz cream cheese, 1 cup crème fraîche, and ¾ cup sugar until smooth. Add 3 eggs one at a time, then mix in 1 tsp vanilla and ¼ tsp salt. Pour over crust.
3. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill 4+ hours.
4. Compote: Simmer 2 cups berries, ¼ cup sugar, and 1 tbsp lemon juice for 5 minutes. Mix 1 tsp cornstarch with 1 tbsp water; stir into berries until thickened. Cool before serving.

The crème fraîche adds a subtle sophistication to this classic, while the compote’s bright acidity cuts through the richness. Tip: For clean slices, dip your knife in hot water before cutting!

Chicken and Creme Fraiche Casserole

This creamy, comforting casserole is a weeknight hero—rich with tender chicken, savory mushrooms, and a tangy crème fraîche sauce that’s pure magic.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 cup crème fraîche
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion and mushrooms for 4 minutes until softened. Add 3 garlic cloves and cook 30 seconds until fragrant.
3. Whisk in 1 cup crème fraîche, 1/2 cup chicken broth, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 2 minutes, then stir in the chicken.
4. Sprinkle 1/2 cup Parmesan over the top. Bake 20 minutes until bubbly and golden. Garnish with 2 tbsp parsley.

The crème fraîche adds a luxurious tang that balances the smoky paprika and earthy mushrooms—no canned soups here!

Tip: For extra crispiness, broil the casserole for 2–3 minutes after baking.

Creme Fraiche Mashed Potatoes

These mashed potatoes are luxuriously rich with a subtle tang from crème fraîche—perfect for elevating your weeknight dinner or holiday spread.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup crème fraîche
• 1/4 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until fork-tender.
2. Drain the potatoes and return them to the pot. Add the butter, crème fraîche, milk, 1 tsp salt, and 1/2 tsp pepper.
3. Mash with a potato masher or hand mixer until smooth and creamy. Taste and adjust seasoning if needed.

The crème fraîche adds a velvety texture and a hint of sophistication, making these spuds feel restaurant-worthy without fuss. Tip: For extra fluffiness, warm the milk and crème fraîche before mixing—cold dairy can make potatoes gluey!

Spinach and Creme Fraiche Stuffed Mushrooms

These spinach and crème fraîche stuffed mushrooms are the ultimate crowd-pleaser—creamy, savory, and just rich enough to feel indulgent without being heavy.

• 16 oz (about 20) cremini mushrooms, stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crème fraîche
• 1/4 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow-side up.
2. Finely chop reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and chopped stems; cook 2 more minutes.
3. Stir in spinach and cook just until wilted, about 1 minute. Remove from heat and let cool slightly.
4. In a bowl, mix crème fraîche, Parmesan, salt, black pepper, and red pepper flakes (if using). Fold in the spinach mixture.
5. Spoon filling generously into each mushroom cap. Bake for 18–20 minutes until tops are lightly golden and mushrooms are tender.

The crème fraîche keeps the filling luxuriously creamy while the Parmesan adds a subtle nutty crunch—perfect for passing around at parties.

Tip: For extra browning, pop them under the broiler for 1–2 minutes at the end (watch closely!).

Creme Fraiche and Chive Scrambled Eggs

These scrambled eggs are luxuriously creamy with a subtle tang from crème fraîche and a fresh pop of chives—perfect for lazy weekend brunches.

Ingredients:

• 4 large eggs
• 2 tbsp crème fraîche
• 2 tbsp chopped fresh chives
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions:

1. In a bowl, whisk the eggs with 1/4 tsp kosher salt and 1/8 tsp black pepper until just combined (don’t overmix).
2. Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour in the eggs and let them sit undisturbed for 10 seconds.
3. Gently push the eggs with a rubber spatula, folding them slowly until soft curds form, about 3–4 minutes.
4. Remove from heat and stir in 2 tbsp crème fraîche for a silky finish. Fold in 2 tbsp chopped chives.

The crème fraîche keeps the eggs tender and just-set, while the chives add a bright, oniony contrast. Serve immediately with toast!

Tip: For extra fluffiness, whisk 1 tbsp cold water into the eggs before cooking.

Caramelized Onion and Creme Fraiche Tart

This savory tart balances sweet caramelized onions with tangy crème fraîche in a buttery, flaky crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/2 cup crème fraîche
• 1 large egg, beaten
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a parchment-lined baking sheet, trimming edges to form a neat rectangle. Prick all over with a fork and chill 10 minutes.
2. Melt butter in a skillet over medium-low heat. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until deeply golden. Cool slightly.
3. Spread crème fraîche evenly over pastry, leaving a 1-inch border. Top with caramelized onions, then brush edges with beaten egg. Sprinkle with black pepper and thyme.
4. Bake 20–25 minutes until crust is puffed and golden. Let cool 5 minutes before slicing.

The magic here? The crème fraîche keeps the tart luxuriously creamy without overpowering the onions’ sweetness—a match made in heaven.

Tip: For extra richness, sprinkle with grated Gruyère before baking.

Creme Fraiche and Dill Potato Salad

This potato salad is a refreshing twist on the classic, with tangy crème fraîche and fresh dill adding a light, herby brightness.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 1/2 cup crème fraîche
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together the crème fraîche, Dijon mustard, lemon juice, salt, and black pepper until smooth.
3. Add the warm potatoes, red onion, and dill to the bowl. Gently toss until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The crème fraîche gives this salad a luxuriously creamy texture without heaviness, while the dill keeps it bright and summery.

Tip: For extra flavor, sprinkle with a pinch of smoked paprika just before serving.

Seared Scallops with Creme Fraiche Sauce

These buttery, caramelized scallops get a creamy, tangy lift from a quick crème fraîche pan sauce—elegant enough for date night but easy enough for weeknights.

Ingredients

• 12 large dry-packed sea scallops (about 1 lb), side muscle removed
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup crème fraîche
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh chives

Instructions

1. Pat scallops very dry with paper towels. Season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large stainless steel skillet over medium-high until butter foams. Add scallops in a single layer, leaving space between them. Sear undisturbed for 2–3 minutes until deeply golden. Flip and cook 1–2 minutes more until just opaque. Transfer to a plate.
3. Reduce heat to low. Add remaining 1 tbsp butter to the skillet, swirling to melt. Whisk in crème fraîche and 1 tbsp lemon juice until smooth, scraping up any browned bits. Simmer 1 minute until slightly thickened.
4. Return scallops to the skillet, spooning sauce over them. Garnish with 1 tbsp chives.

The magic here? That quick pan sauce transforms seared scallops into something luxe—silky, bright, and packed with layers of flavor from the fond.

Tip: For the best sear, resist moving the scallops until they release easily from the pan.

Creme Fraiche and Blueberry Pancakes

These crème fraîche and blueberry pancakes are the ultimate weekend treat—fluffy, lightly tangy, and studded with juicy berries for a luxurious twist on a classic.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup crème fraîche
• ½ cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 2 tbsp unsalted butter, for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, whisk ¾ cup crème fraîche, ½ cup milk, 1 egg, and 1 tsp vanilla until smooth. Gently fold the wet ingredients into the dry mix until just combined (a few lumps are okay).
3. Heat a nonstick skillet over medium-low heat and melt ½ tbsp butter. Pour ¼-cup portions of batter, then scatter a few blueberries onto each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden. Repeat with remaining batter, adding more butter as needed.

The crème fraîche adds a subtle richness and keeps these pancakes tender, while the blueberries burst with sweetness in every bite.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—it gives the baking powder time to work its magic!

Beef Stroganoff with Creme Fraiche

This comforting classic gets a luxe upgrade with tangy crème fraîche, adding a silky richness that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs sirloin steak, thinly sliced against the grain
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup crème fraîche
• 12 oz wide egg noodles, cooked
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear sirloin steak in batches until browned (2–3 minutes per side). Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Cook onion and mushrooms until softened (5 minutes). Stir in garlic and cook 30 seconds.
3. Melt butter in the skillet. Whisk in flour and cook 1 minute. Gradually pour in beef broth, scraping up browned bits. Simmer 3–4 minutes until slightly thickened.
4. Stir in Worcestershire sauce, Dijon mustard, 1/2 tsp salt, and black pepper. Return beef to the skillet and simmer 2 minutes. Remove from heat.
5. Fold in crème fraîche until creamy. Serve over egg noodles, garnished with parsley.

The crème fraîche adds a subtle tang that balances the savory sauce, while keeping it lusciously smooth—no curdling here!

Tip: For extra tender beef, freeze the steak for 20 minutes before slicing.

Creme Fraiche and Chocolate Mousse

This dreamy mousse combines rich chocolate with the subtle tang of crème fraîche for a dessert that feels indulgent yet balanced.

Ingredients:

• 6 oz high-quality dark chocolate (70%), finely chopped
• 1 cup heavy cream, cold
• 1/2 cup crème fraîche
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Melt chocolate in a heatproof bowl set over a pot of barely simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a large bowl, whip heavy cream, sugar, vanilla extract, and salt to medium peaks (about 3–4 minutes with a hand mixer). Gently fold in crème fraîche until just combined.
3. Pour cooled chocolate into the cream mixture in 3 additions, folding gently with a spatula after each until no streaks remain. Divide among 4 serving glasses.
4. Chill for at least 2 hours (or up to overnight) until set. The mousse will be luxuriously thick yet airy.

The crème fraîche adds a sophisticated twist, cutting through the chocolate’s richness for a perfectly rounded flavor. Tip: For extra flair, top with chocolate shavings or a dollop of whipped cream before serving.

Ratatouille with Creme Fraiche Drizzle

This rustic yet elegant ratatouille gets a creamy upgrade with a tangy crème fraîche drizzle—perfect for impressing guests or treating yourself to a veggie-packed feast.

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes
• 1 medium zucchini, sliced into ½-inch rounds
• 1 medium yellow squash, sliced into ½-inch rounds
• 1 red bell pepper, chopped
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried herbes de Provence
• ½ cup crème fraîche
• 1 tbsp lemon juice
• 1 tbsp chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 375°F. In a large bowl, toss eggplant, zucchini, yellow squash, bell pepper, and onion with olive oil, 1 tsp salt, ½ tsp black pepper, and 1 tsp herbes de Provence until evenly coated.
2. Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, stirring halfway, until tender and lightly caramelized.
3. Meanwhile, in a small saucepan over medium heat, combine diced tomatoes (with juices) and minced garlic. Simmer for 10 minutes until slightly thickened.
4. In a small bowl, whisk crème fraîche with 1 tbsp lemon juice until smooth.
5. Arrange roasted vegetables on a platter, spoon tomato-garlic sauce over the top, and drizzle with crème fraîche mixture. Garnish with fresh basil.

The contrast of smoky roasted veggies, bright tomatoes, and cool crème fraîche makes every bite a little celebration of textures.

Tip: For extra depth, let the ratatouille sit for 15 minutes before serving—the flavors meld beautifully!

Creme Fraiche and Herb Roasted Chicken

This roast chicken gets a luxe upgrade with a tangy creme fraiche marinade and a fragrant blanket of fresh herbs—perfect for impressing guests or treating yourself to a cozy weeknight dinner.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 1 cup creme fraiche
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, minced
• 1 tbsp lemon zest
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 425°F. In a bowl, mix 1 cup creme fraiche, 3 tbsp parsley, 2 tbsp dill, 1 tbsp thyme, 4 minced garlic cloves, 1 tbsp lemon zest, 1 1/2 tsp salt, and 1/2 tsp pepper.
2. Gently loosen the skin over the chicken breasts and thighs. Spread half the creme fraiche mixture under the skin, then rub the rest all over the outside. Drizzle with 1 tbsp olive oil.
3. Place chicken breast-side up on a rack in a roasting pan. Roast for 50–60 minutes, until the skin is golden and a thermometer reads 165°F in the thickest part of the thigh.
4. Let rest 10 minutes before carving. The juices will be extra creamy thanks to the creme fraiche!

Tip: For crispier skin, pat the chicken dry again right before roasting and skip covering it while resting.

Conclusion

With 18 luscious crème fraîche recipes, this roundup is your ticket to gourmet cooking at home! From velvety pastas to dreamy desserts, there’s something here to delight every palate. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share the love on Pinterest. Happy cooking!