1. Spray a frying pan with cooking spray and heat over medium heat. Add the diced mushrooms, onions, and peppers. Cook until all the vegetables are soft.
2. In a saucepan, melt margarine and add potato starch to form a paste. Quickly add boiling chicken soup and mix vigorously. Add sautéed vegetables and mix well. If the sauce is too thick, thin it out with more soup.
3. Serve crepes immediately, topped with mushroom pepper sauce