Heat the butter until foaming.
Add the onion and cook until softened.
Wash and cut chicken livers in half.
Add the livers to the pan.
Cook until lightly browned but still soft and tender.
Remover the livers and onion from the pan.
In a clean saucepan melt the remaining 1 tablespoon butter and add paprika and flour.
Add the juices from the chicken livers, the stock, cream and finally the Madeira.
Cook over a moderate heat until thickened, stirring with a wire whisk.
Add 3 tablespoons of the sauce to the chicken livers and onions.
Fill each crepe with 2 tablespoons of the chicken livers.
Place in a buttered oven-proof pan and heat in a preheated oven at 400° for 15 minutes.
Pour the rest of the sauce over the crepes just before serving.
Sprinkle with finely chopped parsley.