Mix cornstarch and cold water. In a medium saucepan, combine cornstarch slurry, 2 cups soy milk, chicken style and salt and cook until thickened. Stir in Tofutti sour cream.

For crepes, mix flour, salt and baking powder and whisk in soy milk. Pour about 1/3 cup batter into hot, oil-sprayed skillet and turn pan to coat bottom of pan evenly. Cook until lightly browned on each side.

For filling, mix potatoes, spinach, seasoned salt, salt, soy margarine, 1 cup cheese and sour cream.

To assemble, spread a little of the gravy over a 9 x 13 inch baking dish. Place about 1/4 cup filling in each crepe and roll up. Place seam side down into baking pan.

Spoon remaining gravy over the top and sprinkle with cheese. Bake at 375 degrees until hot and bubbly.