1 tablespoon (15 grams) icing sugar, plus more for serving
Directions
Blend together buttermilk, water, eggs, three tablespoons (45 grams) granulated sugar, two tablespoons (30 grams) melted butter, vanilla and almond extract in a blender. Add flour, cornmeal and salt; blend until smooth. Refrigerate for 30 minutes or up to 24 hours.
Heat a 20 centimeter non-stick skillet over medium heat. Brush pan with some of the remaining butter and pour 1/4 cup (60 milliliters) batter into pan, swirling to coat bottom of pan.
Cook for 30 seconds to one minute on the first side, flip and cook until lightly golden, another 10-20 seconds. Transfer to a plate and continue with remaining butter and batter.
Add blackberries, remaining sugar, orange juice and liqueur to the same pan. Cook until blackberries a have begun to soften, about five to seven minutes.
Whip cream, orange zest, cinnamon and icing sugar in a large bowl with a hand mixer until medium peaks.
To assemble: Lay a crepe on a serving platter and spread some cream across half of the crepe. Top with a spoonful of blackberry mixture. Fold crepe in half once and then again to form a triangle. Top with a dollop of whipped cream and more blackberries. Repeat with remaining crepes, cream and fruit.