For the gin sabayon: mix together the egg yolks, gin, water and sugar. Whisk over a bain marie until the mixture has tripled in volume and is light and fluffy. Allow to cool.
Whisk the cream until thick and the fold into the sabayon.
For the pancakes: beat together the egg and the sugar. Add the flour and mix well. Add the milk a little at a time until you have a smooth, lump-free mixture. And the remaining ingredients and mix well.
Heat a non-stick frying pan. Add a drizzle of oil followed by a ladleful of pancake batter. Tilt the pan from side to side to spread the mixture out in the base of the pan. Cook the pancake until golden brown and then turn over to cook the other side.
Once cooked, turn the pancake out on to a plate. Add some blackberries to the centre and the spoon on the sabayon. Fold or roll the pancake up, dust with icing sugar and serve immediately.
«The blackberries can be replaced with caramelised pineapple or any soft berries.»