In a medium bowl, mix together chicken/turkey, 3/4 can soup, 1 cup cheese, parsley, paprika, and pepper. Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Spread rest of soup over top of crepes. Sprinkle remaining cheese over soup. Sprinkle with a dash of paprika for looks.
Crepes can be refridgerated or frozen at this stage. When baking, remove and bring to almost room temp before baking.
Bake in a preheated 350 degree oven for 20 minutes, or until sauce begins to bubble and crepes begin to turn brown and crisp on edges.