Prepare the Berry Sauce by mixing 1 tablespoon of the juice and the cornstarch in a small bowl. Stir until the cornstarch is dissolved and set aside.
Mix the berries, the remaining juice, and the sugar or honey in a 2 quart pot, stirring until mixed well. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and continue stirring occasionally for about 5 minutes until the fruit is soft.
Stir the cornstarch mixture. Add half of it to the berry mixture in the pot. Still over medium low heat, stir constantly for 1 to 2 minutes until the mixture is thickened and bubbly. Use more cornstarch to thicken to desired consistency.
Prepare the Crepes by mixing the flour, oat bran, and baking powder in a medium sized bowl, stirring to mix well.
Add the milk, egg substitute, and applesauce. Stir with a wire whisk to mix well.
Preheat a large griddle or nonstick skillet, coated with cooking spray, over medium heat (a drop of water should sizzle when it hits the surface).
For each crepe, pour 1/4 cup + 1 tablespoon of the batter into 7 inch circles on the griddle or skillet. Cook for about 1 1/2 minutes until the top is bubbly and the edges are dry. Flip and cook for 30 seconds until the second side is golden brown.
Repeat using all of batter, spraying the griddle or skillet between crepes.
Store the crepes as they come off the skillet by rolling them up and placing them on a serving plate in preheated oven.
Once the crepes are done cooking, unroll each one and spread 3 tablespoons of cheese along one side. Roll the crepes back up, enclosing the filling. You should be left with 8 filled crepes.
Place on serving plates and top each crepe with 1/8 cup of the Berry Sauce and a sprinkling of nuts, if desired. Serve hot.