Ingredients:
5 egg yolks
1/3 cup sugar
1/3 cup dry or sweet Marsala wine*
1 cup heavy (whipping cream), whipped until stiff
5 1/4 cups fresh berries (blackberries, blueberries, quartered strawberries, and/or raspberries)
* Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.
Procedure:
Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 to 4 minutes or until pale yellow and well creamed.
Slowly whisk in the Marsala wine and set the bowl over the simmering water.
Continue to beat, approximately 8 to 10minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, and then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. Whisk until the eggs coat the back of a spoon. Note: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking).
Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, fold in prepared whipped cream.
Note: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.
In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries.
Makes 6 to 8 servings.

Ingredients:

2 eggs
1 cup whole milk
1 ½ tablespoon vegetable oil
¾ cup plus 1 tablespoon all purpose sifted flour
1/4 teaspoon nutmeg
Pinch of salt
2 tablespoons granulated sugar

Procedure: Crepes: In a medium bowl, whisk together the eggs, oil and milk. Whisk in the salt, granulated sugar, nutmeg and flour. Whisk just until blended, no lumps. Do not over beat. The batter may be made ahead of time and refrigerated. Let batter return to room temperature before using.

Very lightly oil a nonstick 8 to 10-inch omelet pan, Heat pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as it is dropped in pan. Pick up pan, pour or ladle in about 1/8 cup (2 tablespoons) batter into pan. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Place a piece of wax paper between each cooked crepe to keep them from sticking together. Allow the crepe pan to reheat about 15 seconds before cooking the next crepe. Repeat until the batter is used up. Keep crepes at room temperature until ready to serve. Crepes should be enjoyed within 2 hours.