To make the crespelle, sift the flour into a bowl. In a separate bowl, whisk the eggs, water, salt, and pepper. Pour this mixture all at once over the flour. Mix well using a whisk or fork until the batter is smooth.
Let the batter rest for 10 minutes. Meanwhile, line a sheet pan with waxed paper and set by the stove. Heat a small skillet or a crepe pan for about 30 seconds over medium heat. Carefully remove the heated skillet from the stove and spray it with cooking spray. Stir the batter. Spoon about 3tablespoons of the batter into the center of the heated skillet, tilting the pan to coat the bottom with a thin layer of the batter. Cook for about 25-30 seconds, or until the crespelle is set. Carefully turn the crespelle and cook the other side for 10-15 seconds or until it no longer looks wet. Transfer the cooked crespelle to the lined sheet pan. Repeat the process with the remaining batter. Transfer the cooked crespelle, overlapping slightly, onto the sheet pan as you cook them.
To make the sauce, heat the oil in a large skillet over medium heat. Add the garlic and onion. Stir to coat.
Cover and cook, stirring occasionally, for about 7 minutes, until the garlic and onion are light brown but not burned. Add the remaining ingredients and stir well to mix. Cover and cook at a medium boil, stirring occasionally, for about 20 minutes, until the sauce reduces slightly. Taste for seasonings. You can prepare the filling while the sauce is cooking.
Meanwhile, to make the filling, heat the oil in a large skillet over medium heat. Add the onion and the ground soy turkey. Using a spoon or a potato masher, break up the pieces of ground soy turkey. Cook for about 1 minute, stirring occasionally. Add the water, salt, and pepper and continue cooking for about 2 minutes, until the onions have softened. Taste for seasonings. Turn this into a bowl. Add the remaining ingredients and stir well to combine. Taste for seasonings.
To assemble and bake the cannelloni, preheat the oven to 400°F. Spoon 1cup of the sauce into a 13 × 9-inch glass baking dish. Lay a crespelle on your hand and spoon about 3tablespoons of the filling along the center. Roll one side over the filling, then roll into a tube shape. Place the filled cannelloni, seam side down, into the baking dish. Fill the remaining crespelle and arrange them in a single layer in the dish. Spoon the remaining sauce evenly over the top.
Bake for 30 minutes, or until the sauce is hot and bubbling and the cannelloni are warm inside when tested with a fork. (Insert a fork into the center of the cannelloni; if the tines are hot when you remove the fork, the cannelloni are ready.) Serve immediately; refrigerate any leftovers.