Combine all of the crepe ingredients in a blender and mix well for about 30 -45 seconds. Place blender jar or transfer mixture to a bowl, cover and place in refrigerator at least 4 hours up to overnight.

When ready to make the crepes preheat a crepe pan over medium-high heat. and melt a little butter in the pan making sure the whole surface is coated. Using two hands, one to pour the batter the other to hold on to the handle of the pan to swirl the batter, pour ¼ cup batter into the pan swirling the pan in a circle to evenly distribute the batter. Cook over medium heat for about 2 minutes or until the top is almost set, carefully flip the crepe over and cook another 30 seconds. Remove to a plate and repeat with remaining batter. Layer the finished crepes with parchment or wax paper to keep them warm and from sticking to each other before assembly

Whip the cream until stiff peaks, add the blackberry jam and whip again, keep chilled until ready to serve. This can be made before the crepes

To serve: spoon about one to two teaspoons of the lemon ginger jam in the middle of the crepe and either roll up or fold into triangles. Repeat with remaining crepes. Layer a few crepes on the plate and top with the ginger syrup, blackberry whipped cream, fresh blackberries and gingersnap crumbles. Serve immediately

The crepes can be frozen in-between wax or parchment paper in a resealable baggie up to 3 months. Before using thaw at room temperature and reheat for about 20 seconds a side on a crepe pan over medium heat.