Crepes: (Makes about twelve 6- to 7-inch crepes)
Beat the eggs in a large mixing bowl. Combine the flour, salt, and sugar and, in a separate bowl, combine the sherry and milk. Gradually add the dry ingredients to the eggs, alternately with the milk mixture. Beat until smooth. Let the batter stand, covered with plastic wrap, for 30 minutes.
Heat a crepe pan over moderate heat and lightly brush with melted butter. When butter is hot, add just enough batter to cover the bottom of the pan, tilting the pan and distributing the batter to make a very thin crepe. Cook until brown underneath and quickly turn and cook the other side. Continue cooking crepes until all of the batter is used, brushing pan with butter as necessary. Sauce: Reserve 1/4 cup berries for garnish. In a bowl combine the berries with sugar to taste. Add the sherry and mix lightly.
To serve, fill each crepe with a small scoop of vanilla ice cream and 2 tablespoons of the sauce. Fold the crepe into the desired shape and top with a small dollop of whipped cream. Garnish with a fresh berry. Serves 4 to 6.