Last updated on November 12th, 2018
I love these low-carb chicken roulades. They’re screamingly-delicious! They’re perfect for harried hosts, too. Prepare them ahead of time, pop them in the oven 35 minutes before guests arrive, and everyone will think you’re a genius. Naturally, I filmed the step-by-step recipe for you:
To watch the video, just click “play” arrow above.
Are make-ahead meals important to you? You can let me know by leaving a comment. And, if you’d like to see more videos from my kitchen, be sure to sign up for my email updates. (You can also subscribe to my YouTube channel.)
xKevin
Here’s the printable:
Make a simple chicken salad, roll it up in glistening, gluten-free egg "crêpes," bake until bronzed and beautiful, and what will you have? One of my favorite make-ahead main courses!
Ingredients
- 6 large eggs
- 1/4 cup milk (or half-and-half)
- Pinch of kosher salt
- Butter or vegetable spray for greasing the skillet
- 7-8 ounce chicken breast, previously cooked (see "Notes" below)
- 1/3 cup mayonnaise (plus more, as needed)
- Kosher salt and freshly ground pepper, to taste
- 3 medium-to-large carrots, trimmed and peeled
- Fresh, minced parsley -- 2 tablespoons or to taste
- A handful of Cheddar, Asiago, Swiss, or Parmesan cheese
Instructions
- Making the crêpes: In a medium bowl, thoroughly beat the eggs with a wire whisk. Then whisk in the milk (or half-and-half) and the salt. Heat a non-stick, 6-inch-diameter skillet over a medium-low flame until drops of water dance on the surface, then add just enough butter or vegetable spray to film the pan.Pour a scant 1/4 cup of egg batter into the skillet, and swirl to coat the the bottom of the pan. Cook until set -- 30 seconds to 1 minute. There’s no need to flip the crêpe over. Invert the skillet, and knock the crêpe onto a cooling rack. Crêpes can be stacked when cool.
- Making the filling: Discard skin, and then coarsely chop or tear the chicken breast, and toss the pieces into the bowl of a food processor outfitted with a metal chopping blade. Add 1/3 cup mayonnaise and the salt and pepper. Pulse the machine until ingredients are loosely combined. Then remove the chopping blade from the processor, and replace it with the (small-hole side) of the shredding disk. Shred the carrots by inserting them through the processor's feed tube. Then tip the mixture into a large bowl, and stir in enough mayonnaise (2 or more tablespoons) to bind. Taste carefully for seasonings -- you might like to add more salt and/or pepper.
- Filling the crêpes: Spoon approximately 3 tablespoons of the chicken mixture onto lower underside of each crêpe, and roll into a cigar, or "roulade." Place the roulades in a well-greased 9x13 baking dish, and top with the handful of shredded cheese. Cover and refrigerate if you are not planning to bake right away.
- Baking the crêpes: Center the oven rack, and preheat the oven to 350°F. Bake, uncovered, until the filling is hot and the cheese melts -- 25-30 minutes. If desired, place the dish under the broiling element for about 2 minutes to brown the crêpes attractively.
NOTE: To save time, use the breast meat from a store-bought rotisserie chicken.
ANOTHER NOTE: Feel free to amend the filling with additional ingredients, such as chopped herbs or minced onion.
A FINAL NOTE: Make this delicious dish!
Catharine R. says
I can’t wait to try this! Thanks, Kevin!
Brooklyn Bob says
Hey Kevin: Your videos are terrific. Really easy to follow (unlike others on YouTube). I subscribed to your channel.
Kevin Lee Jacobs says
Hi Brooklyn Bob – Thanks for subscribing!
Della Humphrey says
Gee, Kevin, thank you giving us a Keto friendly recipe. All of your recipes are healthy and delicious.
Kevin Lee Jacobs says
Hi Della – Thanks for watching!
Danella on the Canadian west coast says
Another winner, winner chicken dinner! Sounds delicious!
Tracey walters says
Not only does it look deeeeelish But the music after the video was wonderfully inspirational. Thank you.
Kevin Lee Jacobs says
Hi Tracey – Glad you like the music. It’s by J.S. Bach.
Alyce Grover says
Those crepes would be good with any filling. I’m thinking sausage mix for breakfast and chicken for brunch. Super video.
Kevin Lee Jacobs says
Hi Alyce – You are right: the egg crepes are delicious with any filling. Love your breakfast idea!
Susan says
Would love to try those, Kevin. Truly enjoyed the video, too! Susan
Karen at Country Gardens says
can’t wait to try it!!!!!!
Joanne C Toft says
Have you ever tried these with soy milk or almond milk for those who can’t handle cows milk?
Love the recipe!
Kevin Lee Jacobs says
Hi Joanne – I have not tried the crepes with nut milk. If you do, let me know how they turn out for you!
Joann says
Looks fantastic!! I will be trying this!! You always do such a great job of explaining everything Kevin!!
Meredith Hill says
Thanks Kevin. Your videos are fun to watch and I always learn something new with your friendly style. This recipe is a keeper!
Rene says
Thanks for this recipe. I will be trying them soon as I am always on low carb. Cheese is low carb friendly, especially white cheese, so it’s not a problem at all in this recipe.
Sheila says
This recipe looks delicious. Can’t wait to try it. Thanks!
Hopefully it will taste the same when made in a different color bowl. Lol.
Linda A says
Kevin, I really appreciate make-ahead dishes. It’s the best way for the host to
enjoy the evening along with guests.
Would appreciate more ideas along these lines.
Diana kirwan says
Each video gets better and better….love this one. Thanks Kevin.
Val says
Obviously, this recipe is a hit with everyone! I’m definitely going to try this as well, it sounds fantastic and fairly easy to prepare. Thanks for the great recipes, Kevin. I love getting your emails.
Barbara Mullinix says
A keeper for sure!
Audrey says
And now I know how to use the shredder on the food processor .. thank you
Meghan Girroir says
Hi Kevin,
I made your carrot soup yesterday. It was delicious, and after sauteing the onions I added a splash of Cointreau. Today it tastes even better. What a perfect cannot wait for spring recipe. I have started my sweet potatoes.
Thank you
Meg
Kevin Lee Jacobs says
Hi Meghan – Glad you liked the carrot soup. Three cheers for Cointreau!
Connie says
Wonderful recipe!! Like Audrey (#23) thanks for showing me how to work the shredder on my food processor. I, too, subscribe to your channel.
Kevin Lee Jacobs says
Hi Connie – Thanks for the sub!
Andy says
Made the crêpes and filled with a pear, strawberry, raspberry filling. Quite tasty!
Kevin Lee Jacobs says
Hi Andy – Your dessert version sounds wonderful. Kudos to you!
Dawn says
Made these last night but used a zucchini and the previous nights leftover cauliflower. Absolutely delicious and filling. Thanks!
Kevin Lee Jacobs says
Hi Dawn – Glad the roulades worked out for you!
Julie R says
Now that I have watched your chicken roulade video, I know how easy it is to make them and I will be wanting to try them, along with many other ways of filling the crepes. I am also glad that you showed how to use the shredder on the food processor and all of your tips that are so helpful. Now I just need to get a purple bowl, lol = )
Sandy Beaudion says
Hi, Kevin. What is the best way to store the crepes? Or do they have to be used at once?
Kevin Lee Jacobs says
Hi Sandy – Stored in a zip-lock bag, the crepes will remain fresh and wonderful for 3 days. Freeze the crepes for long-term storage.
kathleen passie says
Dinner tonight!
YUMM!!!!!!!
Thanks Kevin
Andree Dionis says
Love the Keto recipe since that’s my way of eating! Carrots are not really Keto. However, I’m sure I can use a different veggie. Look forward to making these simple delicious crepes. Thank you
Mary says
Yes, please! More make ahead dinners.
Thanks for offering this as a possibility.
Kathe Carande says
Can’t wait to try these! Do you have a Keto-friendly cookbook? I would buy it! ( I have your other one.). My husband lost a lot of weight on his Keto diet but I’m bored with having steaks so often, haha!