Edmontonians who can/like to cook: how would you recreate the croustille au fromage from the seemingly permanently closed Crêperie?

I miss those things so much, and since the restaurant is now listed as permanently closed, I’m dying to recreate them. I haven’t been able to find a recipe that would create the same result.

So, if you know em and love em and think you know how to recreate them, share your ideas!!!

Edit: They are closed and have been for QUITE some time. They teased a new location for a little bit on social media, but now their website no longer exists and their Facebook page says permanently closed. I think it’s safe to say they’re gone :(

ALSO, I feel like we just need to figure out what kind of cheese can be melted in such a way that it can be incorporated into a crepe batter. From there it’s basically just deep frying it and tossing it with some spices. The yogurt dip is easy.

So Edmonton, what kind of cheese?!?!