The eggplant and mussel filling:
	60ml/ 4 tablespoons olive oil
	2 shallots, thinly sliced
	1 onion, thinly sliced
	1 clove garlic, crushed
	15 grams/ 1 tablespoon flat leaf parsley, minced
	1 small dried chili pepper, seeded and chopped
	2 eggplant diced
	20 large mussels, cleaned, steamed, debearded and removed from the shell
	1 teaspoon chopped, fresh oregano
	½ kilo/ 1 pound fresh tomatoes, peeled, seeded and chopped
	250 ml/1 cup dry white wine

         Place a large sauté pan over medium heat. When the pan is hot add the olive oil. Sauté the shallots, onion, garlic, chili, oregano and half of the parsley with a few drops of wine. When the shallots and onion have cooked until soft add the eggplant and stir. Turn up the heat and add the rest of the wine. When the wine has evaporated add the chopped tomatoes, and continue cooking for 5 minutes, then add the mussels, and cook for another 5 minutes. Take off the heat and set aside.

         Preheat the oven to 375 degrees. Butter the bottom of an ovenproof plate or pie pan. Place one crepe on the plate, spoon on some of the eggplant and mussel mixture, spreading evenly, being careful not to go over the edge. Carefully place another crepe over the mixture and spoon on some of the shrimp filling. Top each crepe with Parmesan and the chopped parsley. Place in the oven and cook for about 25 minutes.

	500ml/ 16 ounces milk
	60 grams/ 4 tablespoons butter
	45 grams/ 3 tablespoons all-purpose flour
	salt

         Put the milk in a saucepan, put on medium low heat and bring the milk to the verge of boiling, or when it begins to form a ring of small bubbles. In the meantime, put the butter into another heavy-bottomed saucepan, and turn on the heat to low. When the butter is melted add the flour, stirring with a wooden spoon. Cook while stirring constantly, for about 2 minutes. Do not allow the flour to brown. Remove from the heat.

         Add the hot milk to the flour and butter mixture, no more than two tablespoons at a time. Stir constantly and thoroughly. As soon as the first 2 tablespoons have been incorporated into the mixture add 2 more, and continue to stir. Repeat this process until you have added ½ cup of milk. Now add the rest of the milk, ½ cup at a time, always stirring. Continue stirring until all the milk and flour have been combined.

         Place the pan over a low heat, add the salt, continue stirring and cook until the mixture becomes like thick cream. If any lumps form, beat the sauce vigorously with a whisk.

          Hold the sauce in a bain marie until ready to use.

    Makes about 500ml/ 2 cups