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Melt butter in large in large saucepan or wok. Add red bell pepper and mushrooms and cook until softened. Add flour and cook 1 minute, stirring well. Stir in chicken broth and simmer, stirring constantly. Stir in half and half and heat through but do not boil. Pour cornstarch mixture and stir until thick. Mix in shrimp. Season with salt and pepper. Keep warm at lowest possible heat.
To warm crepes: microwave at defrost setting for 1 minute.
When ready to serve, divide mixture between crepes and roll up and arrange on individual plates, two crepes per person. Pour a little of the sauce on top of the crepes and garnish with lemon slices and parsley sprigs.
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