Step 1

Heat oven to 350°F.

Step 2

In a large, nonstick skillet, brown the beef, onion, garlic, and mushrooms, until the meat is no longer pink. Drain the juice.

Step 3

Add the salt, pepper, paprika, and soup. Simmer 5 minutes on low heat, stirring regularly. Remove from heat and add the sour cream.

Step 4

Spoon ~2 Tablespoons filling onto a crepe, roll up, and place in a 13x9 baking dish sprayed with cooking spray. Repeat using all of the filling and remaining crepes.

Step 5

Bake at 350°F for 15-20 minutes until heated through and crepes are just slightly crispy at the edges. Serve with additional sour cream and chives.