CREME FRÂICHE
A beautiful topping for Crêpes, Fruit, Caviar, Soup, etc.

This succulent invention by the French is very expensive to purchase in specialty food stores, yet costs only a few pennies to make. It has a flavor all its own, and can be used instead of sour cream as a garnish. It is particularly marvelous with caviar and over breakfast crepes. (Blintzes and fruit roll ups)

2 cups heavy whipping cream
1/3 cup whole buttermilk
1/3 cup sour cream

NOTE: This will remain until the expiration date of the milk. When you take it out of the refrigerator, it will be very thick. Room temperature will cause it to thin.