Method
To make the bechamel sauce: stir the béchamel powder into 125ml of cold water until it forms a smooth paste. Whisk this paste into the boiling water and simmer for one minute. Pour into a clean bowl and add the parsley and vegetable fond. Cover and set aside.
To make the pancakes: place the flour into a large bowl. Slowly combine the milk & eggs to a smooth paste. Heat some of the oil in a large non-stick pan. Add just enough mixture to cover the pan base thinly. Cook for a few seconds and then turnover to cook the other side. Remove and place to one side. Repeat until all the mixture is used.
Place the seafood into a clean bowl and add just enough sauce to combine and hold the mixture together.
Lay a pancake on a flat clean chopping board. Spoon a small amount of the seafood onto a quarter of the pancake. Fold the pancake in half to form a semi-circle and then in half again to form a quarter circle.
Place into an oven proof dish and repeat until all pancakes are filled and folded.
Coat with the remaining sauce and place in an oven preheated to 180°C to heat through, or pan fry individual portions to order.
Check that the temperature is at least 75°C in the centre before serving with a crisp dressed salad and a few shell-on mussels.