Almond Spinach Roulade

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6 servings Ingredients: Pancake 2 tablespoon (1/4 stick) butter, melted 1 cup sifted all purpose flour 1 teaspoon baking powder 1 /2 teaspoon salt 2 cups milk 2 eggs Herbed Spinach Filling 3 tablespoons butter 1/2 cup chopped almonds 1/4 cup chopped onion 1 tablespoon all purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon salt 1/8 teaspoon freshly grated nutmeg pinch of freshly ground pepper 1 10-ounce package frozen chopped spinach, thawed and drained 2 cups shredded cheddar cheese 1 cup sour cream 1/2 to 1 tablespoon dijoin mustard Directions: For pancake:  Preheat oven to 375 degrees.  Line 10 x 15 inch jelly roll pan with foil. allowing overlap on sides and ends.  Brush 2 tablespoons butter evenly over foil, including overlaps.  Sift flour, baking powder and salt into large bowl of electric mixer.  Add milk and eggs and beat until smooth.  Pour batter in medium skillet over medium-high heat.  Add almonds and onon and saute until nuts are lightly toasted about 10 minutes.  Stir in flour, thyme, salt, nutmeg, and pepper and cook 1 minute.  Add spinach and continue cooking 5 minutes, stirring constantly.  Remove from heat and set aside. Remove pancake from oven.  Cover pan with towel, then top with large cutting board, if desired. Invert pancake onto towel and board or other flat surface.  Remove pan and gently peel off foil.  Spread filling evenly over pancake.  Sprinkle cheese over top.  Carefully roll up pancake lengthwise.  Let stand 10 minutes.  Combine sour cream and mustard in small serving bowl.  Set aside.  Slice roulade evely into 6 pieces.  Melt remaining 3 tablespoons butter in a laerge skillet over medium-high heat.  Add sliced roulade and saute until lightly browned.  Serve immediately.  Pass sour cream speperately.