Creme fraiche is truly a wonderful way to make a quick approximation of a cream sauce. Try the following. Cut up some chicken or beef and coat with Cajun spices. Saute in a frying pan. Part way through, add some sliced onions so that meat and onions are done at the same time. Add some garlic and sauté for a minute. Then add some creme fraiche. It will slowly melt making a nice sauce. Serve over rice or noodles.

Be creative. Add some vegetables of your choice.

Warning: The main way in which this differs from a real sauce is that it is quite thin. But then, heck, it is awfully easy.