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.