In a large pot, combine all ingredients and cook on medium-high heat, bringing it to a boil.

Reduce heat to low, and simmer for 15 minutes.

Remove from heat, and allow to cool.

In a large bowl, combine all ingredients and whisk until smooth.

In a large saucepan over medium heat, pour about 1/3 - 1/2 c. batter, covering the entire bottom of the pan in a thin layer.

Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.

Remove crepe from pan, and continue making crepes with remaining batter.

Let them each cool flat on a plate. They stack well between plastic wrap lightly greased with non-stick spray.

In a small bowl, combine Mascarpone cheese, sugar, and vanilla.

Mix until well-combined.

To serve, spoon cheese evenly across the diameter of the crepes, and roll them into 1-2 inch tubes, spoon sauce generously over top. Enjoy!