Whisk together flour and salt in a large bowl. Add eggs and gradually pour in milk while whisking. Add melted butter and whisk until smooth. Let batter rest for 30 minutes.

Combine softened cream cheese and sour cream in a bowl. Add chicken, mozzarella, parsley, chives, garlic powder, salt, and pepper. Mix well and set aside.

Heat non-stick skillet over medium heat. Pour ¼ cup batter, tilt pan to spread thinly. Cook 1-2 minutes until edges lift, flip and cook 30 seconds. Stack with parchment between.

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

Place 3-4 tablespoons filling down center of each crepe. Fold sides over filling and roll up. Place seam-side down in baking dish.

Melt butter in saucepan over medium heat. Whisk in flour and cook 1-2 minutes. Gradually add chicken broth, whisking to prevent lumps. Simmer until slightly thickened, 3-4 minutes.

Reduce heat and stir in heavy cream, orange juice, orange zest, and paprika. Season with salt and pepper. Simmer 2-3 minutes until smooth.

Pour orange sauce evenly over stuffed crepes. Cover with foil.

Bake 20-25 minutes until heated through and bubbling. Remove foil for last 5 minutes if desired.

Let rest 5 minutes, garnish with fresh parsley, and serve immediately.