When I was in
Montreal, I had a delicious asparagus crepe so I decided to make it when I got home. Those crepes had a thick white cheese in them, but I made my own Boursin-like cheese from Greek yogurt. I just improvised this version as I went so if you make it yourelf (and you should - it would be a great appetizer) play around with whatever herbs or other flavorings you would like. Even if you don't make the crepes, you really should consider making this cheese, it is so delicious. Eat it the first day you make it when it tastes perfectly fresh. By the second day, it tastes just like store bought - good, but not spectacular.
My crepe was going to be a galette (buckwheat crepe) except that I didn't have buckwheat flour so I decided to substitute rye. The substitution was, to be honest, unnoticeable. So feel free to go ahead and use
David Lebovitz' recipe as is - but note that it makes fewer than 18 crepes.
Fresh Cheese:
1 1/2 cups 2% Greek yogurt
zest of 1/2 a lemon
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp granulated garlic
To make the cheese, beat the yogurt thoroughly to release the whey. Blend in remaining ingredients and transfer to a large sieve lined with cheesecloth or multiple coffee filters. Place sieve in bowl and cover with additional cheesecloth or coffee filters and weight with a small plate and two cans. About every 15 minutes, dump out whey that collects in the bowl (you can save it for baking bread).
While the crepes are cooking, steam one bunch of asparagus for about 15 minutes. To assemble, spread cheese on half a crepe and top with four asparagus spears. Roll up like a burrito. A salad with a mustard vinaigrette pairs nicely with the crepes.
