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This recipe is idea filled as finger food or as a starter with a sauce. It can be served hot, although it’s difficult to handle, fill and roll unless it’s cold. The roulade can also be served immediately but it might be a little difficult to handle if you over fill it. It serves better when allowed to set. Try some of the following variations – Smoked Salmon Omelette Roulade, Rare Roast Beef and Béarnaise Omelette Roulade or Mushroom Omelette Roulade.

  • Makes/Serves
  • 4
  • Preparation Time
  • 5 mins
  • Cook | Chill | Freeze
  • 5 -10 mins
  • Oven Temperature
  • 180oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • No


  • 6 eggs, at room temperature
  • Fillings (see below in variations)


  1. Beat the eggs and pour into a well sprayed Swiss roll tin.
  2. Bake in a moderate oven for 5-10 minutes or until eggs are completely cooked.
  3. Remove from the oven and and using a thin spatula, gently lift the roulade away from the edges of the pan all the way around.
  4. Now place a chopping board on top of the tray and flip it, so the pancake falls out onto the board.
  5. Allow to cool before filling and rolling.
  6. If you’re making more than one roulade, keep the separate with freezer go between.
  7. Spread the roulade with each layer of the filling ingredients.
  8. Secure with tooth picks evenly spaced down the roll and cut into bite size pieces, or lengths if served as an entre.
  9. Place in the fridge for about an hour to set, then serve cold with salad as a light lunch or breakfast or with a warmed cream sauce.


This recipe has no variations