Caramel Sauce, Agave Nectar, Honey, or Maple Syrup
Combine egg,milk, flour, oil, sugar, and 1/8 tsp. salt Beat until well mixed. Heat a lightly greased 6-inch skillet. (I find nonstick omelet pans work best). Remove from heat and spoon 2 Tbsp. of batter into skillet. Lift and tilt skillet until the bottom of the pan is thinly coated. Return to heat and brown on the one side only. To remove the crepe, invert over paper towels. Repeat with remaining batter this should give you about 9 crepes. Hold to side until ready to fill with vanilla bean mascarpone cheese, and granola.
Slice vanilla bean in half lengthwise and scrape out inside of bean. Mix with mascarpone and let come to room temp.
Cut strawberries in circles and toss with blueberries, raspberries, sugar, other half of vanilla bean and rum. Let marinate for 10 minutes. While waiting for berries to marinate, whip cream with a whisk by hand, or with a whisk attachment on your favorite standing mixer until cream becomes thick. Fold in powdered sugar until dissolved.
Plate 3-4 crepes per serving. Top crepes with your fresh whipped cream, and marinated berries. Lightly zig zag carmel sauce, agave nectar, honey, or maple syrup to your liking. Last but not least ENJOY!
Take the crepes with the browned side down and place one to two tablespoons of the mascarpone mixture in the middle of crepe, and sprinkle with 1 Tbsp. of your favorite granola and roll up into a cigar shape.