This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 8 servings

　　1/2 cup (1 stick) unsalted butter

　　1/2 cup panko (Japanese bread crumbs)

　　1 teaspoon ground cinnamon

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon turbinado sugar such as Sugar in the Raw

　　1 cup crème fraîche

　　4 cups (from about 2 pounds) strawberries, hulled and halved lengthwise

　　4 tablespoons wildflower or regular honey

　　

Special Equipment

8 (6-inch) ovenproof dessert plates

　　

Step 1

Preheat broiler.

　　

Step 2

In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.

　　

Step 3

Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.