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2003, Randolph W. Mann, “Snappy Apple”, in “Specialty Crème Brûlées”, in Crème Brûlée, the BonJour Way, San Francisco, Calif.: Silverback Books, Inc., →ISBN, page 31:
If unmolding to serve, turn upside down and simply garnish with a touch of crème fraiche and a sprinkling of cinnamon. Then add a small dollop of crème fraiche in the center and sprinkle with cinnamon.
2011, Janet Hurst, “Crème Fraiche”, in “Understanding Cheese”, in Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers, Minneapolis, Minn.: Voyageur Press, →ISBN, page 29, column 1:
Crème fraiche has been elevated to celebrity status due to the popularity of television cooking shows. Many recipes require the addition of crème fraiche, and it is often served as a side garnish or topping.
Crack one egg in to each ramekin, season with a sprinkle of salt and white pepper and add a good spoonful of crème fraiche to cover the egg. You can dot a little more anchovy and allspice butter on top of the crème fraiche if you fancy it, or leave it plain.
On the table were a plethora of dishes offering halved Malossol gherkins, cucumbers with dill, cheese dips, smoked trout rillettes, mushrooms marinated in garlic and dill, buckwheat blinis, caviar, crème fraiche, the inevitable Olivier salad, salmon egg canapés, salmon canapés, pirojkis, syrnikis.
