I am not denying that since I’m in France I cook with crème fraîche more than I used before. Don’t panic. Always with moderation. A little of crème fraîche is great to enrich the falvour of sauces, for instance this rabbit in mustard sauce , to which I add two or three tablespoons. I have always overlefts of cream since it is no longer easy to find it bulk and I have to buy it packaged. So, few days after I make a quiche  or occasionally I turn the cream into sour cream, which comes very good to change my dressings for salads or pour it on top of some roasted potatoes .