Make crepe batter.
Meanwhile, to make filling: In saucepan, melt butter; blend in flour and curry and cook for 2 minutes.
Gradually add chicken stock.
Cook, stirring constantly, until mixture comes to a boil and thickens.
Season with salt and pepper; blend in sour cream until smooth.
Gently fold in crabmeat, being careful not to break into flakes.
Keep warm over very low heat.
To make crepes: Heat 6-inch omelet pan over high heat; add a small amount of butter.
Pour in about 2 tablespoons crepe batter, tilting pan to coat bottom evenly.
Brown quickly on each side; stack on wire racks.
Repeat until all batter is used.
To assemble: Preheat oven to 375° F.
Place about 1/3 cup crab filling on center of each crepe.
Roll and place seam side down in individual baking dishes (or 1 large dish).
Repeat until all crepes are filled.
Brush with melted butter.
Bake on shelf near top of oven about 15 minutes or until hot and bubbly.