Cabane à Sucre Egg Souflee with Maple Syrup

It seems like winter will never end, but in fact, the maple sap is running in the trees and spring is just around the corner.

dynamic_resizePhoto courtesy Recettes du Quebec

This means it’s almost for Quebecers to round up a gang of family and friends, jump in the car, and drive out to the country to a cabane à sucre and eat pea soup, tourtiere, egg souffle, bacon, les oreilles de crisse, baked beans, roasted ham, pickled vegetables, pork sausages, boiled potatoes, crepes, sugar pie – and in case you’re still hungry- a dripping hunk of semi-frozen maple syrup (called tire sur la neigesconsumed on the way back to your car.  

While waiting for spring to arrive and the cabane à sucre places to open, you can make some of these traditional recipes at home, such as Cabane à Sucre Egg Souflee with Maple Syrup.

It takes less than five minutes to make and is a great recipe for busy families to remember for a quick, nutritious weeknight supper.

You can listen to this rocking Cabane au Sucre music while you eat.

Cabane à Sucre Maple Omelette

Preheat oven to 375 F


  • 12 large eggs
  • 1 cup milk
  • 1 1/2 tsp. all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon onion salt
  • Salt and pepper to taste

Butter a large rectangular baking dish no larger than 9x12x2.

Whisk the eggs and the milk together in a large mixing bowl.

Combine the dry ingredients together (flour, baking powder, onion salt, salt & pepper), then add the dry mixture to the egg and milk mixture.

Beat everything together for 30-60 seconds until blended, then pour the mixture into the prepared pan and cook uncovered for about 30 minutes, or until the omelette is lightly browned. It should puff up nicely and nearly double in size during the cooking time.

When serving, slide the omelette onto a warm serving dish and drizzle maple syrup over top.



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