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There are several options to making your own crème fraîche:
Combine 1 cup heavy cream with 2 tablespoons buttermilk or yogurt (use Greek yogurt as it does not have gelatin added) in a glass jar and cover with plastic wrap.Leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate to continue thickening.
Speedy version – Combine ¾ cup ricotta cheese and 3 tablespoons Greek yogurt in a blender or food processor. Process until smooth and creamy.
¼ cup moderately hot water, about 110 degrees
1 tablespoon sugar
1 package yeast
2 -3 cups all-purpose flour
1 teaspoon salt
¼ cup beer
¼ cup plus 2 tablespoons milk
Topping
2 tablespoons oil
1 medium onion (3 ounces), finely chopped
1 cup crème fraîche, commercial or homemade (see below)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
3 ounces bacon, cut into thin strips
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