Creme fraiche has been mentioned several times recently. Never have I
found creme fraiche in the United States that compares with that in
France. And never have I found a recipe for creme fraiche that comes even
a teensy bit close to that in France. Where is the real thing available in
this country? And does anyone have a recipe that truly yields creme
fraiche? Answers to both questions will be appreciated.
Thank you.
Lynn Cragholm
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