This is also a simple sauce my Dad would make when I was growing up and use on chicken crepes. I still use it today. The previous recipe is just a fancier version of this, I think.

1 can cream of mushroom soup
1/4 can dry vermouth or dry white wine
1/4 can milk
Parmesan cheese to taste.

Heat all ingredients together.

Assemble crepes. Cover with sauce then heat a little tomato sauce and pour lightly down the center of crepes.

Thia was always a favorite growing up.