Cheddar and Maple Syrup Soufflé Crêpes

The Federation of Quebec Maple Syrup Producers (FPAQ)
The Federation of Quebec Maple Syrup Producers (FPAQ)

Cheddar and Maple Syrup Soufflé Crêpes

Cheddar and maple syrup soufflé crêpes.

This recipe will make four portions.


  • 250ml milk
  • 30g butter
  • 4 eggs, separated
  • 60g all-purpose flour
  • 125ml maple syrup
  • Pinch of fine salt
  • 250g aged Cheddar cheese, grated
  • Maple syrup for garnish, to taste


Warm milk and butter in a saucepan over medium heat until butter has melted.

In a bowl, beat egg yolks with flour and maple syrup. Pour a little bit of hot milk to warm up the mixture, then pour in the rest of the milk and simmer until the mixture thickens. Remove from heat and set aside.

Using a mixer, beat the egg whites with a pinch of salt until stiff peaks form. Add to the milk mixture along with the cheddar folding the entire mixture with a spatula.

Butter a non-stick pan and heat over medium heat. Pour a ladle of crepe mix and tilt the pan for the mixture to evenly coat the surface. Let the crêpe cook for about 45 seconds, then fold in half and cook for another 30 seconds. Repeat in order to obtain a total of 4 crêpes.

Serve hot with maple syrup.

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