To a medium mixing bowl, add the eggs, milk, and flour. Beat until smooth with no lumps.
Heat a small non stick pan (8 inch) on medium heat. When hot, lightly brush with some vegetable oil.
Pour a scant ¼ cup (meaning just a tiny bit less than ¼ cup) of batter into the pan and move pan around to spread batter out evenly. Cook until the top is dry and the edges are lightly browned.
Turn crepe over and cook for a few seconds. Remove from the pan and stack them on a plate as you make them.
Repeat the steps, brushing with oil as needed, until you have 10 crepes.
In a 2 quart saucepan on medium heat, add the Soup and Liquid Options, stirring together.
Add 1 cup of the Cheese Option, stirring until the cheese is melted in to make the sauce.
Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
Place the Filling Option in a mixing bowl, scoop out 1 cup of sauce and add to the filling and mix together.
Lay a crepe flat on a work surface, spoon about 3 tablespoons of the filling mixture down the center of the crepe, roll up and place seam side down in the baking pan.
Repeat with remaining crepes.
Pour remaining sauce over the crepes, sprinkle with remaining ½ cup cheese.
Cover and bake for 25 minute or until heated through.
Serve and enjoy.