Whipped Mascarpone Cream:
In a small bowl whisk together mascarpone, vanilla extract, powdered sugar and cream until spreadable and smooth.
In a large blender, blend eggs, milk, sugar and vanilla until smooth. Stir in flour and salt until just combined. Cover with lid or plastic wrap and refrigerate for at least 30 minutes.
Heat crepe pan on medium heat and evenly coat with butter. Ladle 1/3 cup or one ladle full of crepe batter onto crepe pan. Use crepe spreader to swirl and evenly coat batter onto pan. Cook for 1-2 minutes and use wooden spatula to flip crepe and cook for a remaining 30 seconds.