A big pancake rolled around a savory spinach filling.

1 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. milk
2 eggs
1 sm. onion, finely chopped (1/4 c.)
1/2 c. chopped almonds
1 tbsp. flour
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground nutmeg
1/4 tsp. salt
Pinch pepper
1 (10 oz.) pkg. frozen chopped spinach, thawed
8 oz. mild cheddar or Monterey Jack cheese, shredded (2 c.)
1 c. dairy sour cream
1 tbsp. Dijon style mustard

1. Line a 15" x 10 1/2" jelly roll pan with foil, pressing up on sides and ends. Melt 2 tablespoons of the butter on the foil 5 minutes while oven is heating to 375 degrees. Remove from oven. Brush butter evenly over foil.

2. Sift flour, baking powder and salt into a large bowl. Add milk and eggs; beat with electric mixer until smooth. Pour into foil-lined pan, spreading evenly.

3. Bake in moderate oven, 375 degrees for 25 minutes or just until barely starting to brown.

4. While oven pancake is baking: Saute onion and almonds in 2 more tablespoons of the butter in skillet, about 10 minutes, or until nuts are lightly toasted. Sprinkle with flour; stir to blend. Stir in thyme, nutmeg, salt and pepper; cook 1 minute. Add thawed spinach; cook, stirring constantly, about 5 minutes. Remove from heat.

5. When pancake is baked, remove from oven; place clean towel over pan; gather ends together under pan; holding tightly in place, invert onto flat surface. Lift off pan; remove foil gently. Spread spinach mixture over the pancake, spreading to all edges.

6. Sprinkle with cheese. Roll up jelly roll fashion, using towel. Let stand 10 minutes to shape roll. Or, refrigerate to serve later.

7. Melt remaining 3 tablespoons butter in large skillet. Cut roll into 6 pieces (2 1/2" each). Saute slowly, until browned and crisp and heated through.

8. Combine sour cream and mustard. Serve with roulade. Makes 6 servings.