By Chef Paul Short of Madison College Culinary Arts and Hospitality Programs-Madison, Wisconsin
from our 2016 Open House

Crepe Batter
8 oz bread flour
8 oz cake flour
pinch salt
6 large eggs
1 quart milk
5 oz clarified butter
plus 8 oz of clarified butter for cooking crepes

Apple filling
1 lb 8 oz gala apples, peeled, cored and diced
5 ounces granulated sugar
1/2 oz tapioca pearls
4 3/4 tbsp cornstarch
1/2 tsp teaspoon salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 lemon juice
1 oz butter
2 oz Wollersheim Apple Eau de Vie

Crème Anglaise
2 3/4 cups milk steeped with 1 split vanilla bean
1 1/3 cups granulated sugar
8 egg yolks

Cream Chantilly
2 cups heavy whipping cream
2 tbsp powdered sugar
1/2 vanilla bean split

Orange Tie
12 long orange peels cut approximately 6 inches in length
2 cups water and 2 cups water with ice
2 cups of simple syrup (1 cup of granulated sugar brought to a boil with 1 cup of water)

3 cups rolled oats (not instant)
3 tbsp packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup small-dice dried fruit
1/2 cup coarsely chopped raw or toasted nuts or seeds

1. Combine all of the ingredients except the 8 ounces of clarified butter for cooking. Strain the batter through a fine sieve. Cover and let stand at room temperature for one hour.

2. Heat large sauté pan over medium heat. When pan heats up rub some of the clarified butter in the pan with a thick towel. Tilt the pan downward towards the burner; pour in approximately 6 to 8 ounces of crepe batter (depending on the size of the pan being used) and roll the batter around in the pan until it completely covers the pan. Place the pan on the burner and when the edges start to brown peel the crepe out of the pan onto a tray lined with parchment paper. Continue doing this until all of the desired crepes are prepared. Keep a layer of parchment paper between each crepe.

Cream Chantilly
1. Combine all the ingredients and whip to stiff peaks.

Apple Filling
1. Combine all of the ingredients into a large pot and bring to a simmer; as the filling comes to a simmer it will thicken. Once the filling has thickened, remove it from the heat and cool.

Orange Ties
1. Starting from the top of orange cut away long orange ties using a channel knife or a paring knife. Place the orange ties into boiling water and quickly blanch the ties (this is the same technique used for candied orange peel). Shock the orange ties in ice water. Remove the orange peel from the ice water and dry them off thoroughly by patting them down with paper towel. Place the dried peels into the simple syrup and bring to a boil. Remove them from the simple syrup and lay them on a sheet tray lined with parchment paper.

Crème Anglaise
1. Combine egg yolks and sugar in a large mixing bowl and whisk together until the yolks are lighter in color (ribbon stage).

2. Pour a small amount of the steeped milk with the vanilla bean into the egg mixture (this will temper the yolks first). Whisk in the remaining milk. Place bowl over a hot water bath and cook the mixture until it reaches 181 degrees Fahrenheit. Remove from heat and immediately pour into a cool bowl. Chill completely before using.

1. Combine the oats, brown sugar, cinnamon, salt, honey, vegetable oil and vanilla extract. Mix the ingredients together by rubbing together with your hands. Spread onto a sheet pan lined with parchment paper and bake at 250° F. When finished the oats should be dry and a mix of clumps and loose pieces. Add dried fruit, nuts and seeds. Cool and store in a dry air tight container.

Once components are prepared, spread out a cooked crepe flat on a plate and place apple filling in center. Bring sides up to center and tie with a orange peel. Pour the Crème Anglaise on the plate or place in a small dish to the side. Top crepe with the Cream Chantilly and granola.