- 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
- Preheat broiler.
- 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.
- 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.