SAUCE:

2 tbsp. butter
1 1/2 tbsp. paprika
2 tbsp. flour
1 c. chicken broth
1 c. sour cream

Melt butter in saucepan. Add paprika and flour and stir until bubbly. Stir in broth stirring until smooth and thickened. Add sour cream and keep warm.

FILLING:

2 tbsp. butter
1/2 c. chopped onion
1 c. chopped fresh mushrooms
1 tbsp. lemon juice
1/2 tsp. salt
2 c. cubed cooked chicken

Saute onion in butter until tender but not brown. Stir in mushrooms and cook 3 to 5 minutes. Add juice, salt and chicken. Spoon about 2 tablespoon chicken mixture down center of each crepe and roll up in greased 9 x 13 pan pour 1 cup sauce, then crepes, the rest of sauce.

Bake at 350 degrees for 15 minutes or until crepes are heated through. Crepes may be frozen after rolled up.