Combine flour, 1 1/2 teaspoons sugar, baking powder and salt in small mixer bowl.
Add all remaining crepes ingredients except 1 teaspoon butter. Beat at medium
speed, scraping bowl often, until smooth (1 to 2 minutes).
Melt 1 teaspoon butter in 6 or 8-inch skillet until sizzling. For each crepe,
pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film
covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen
edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly
browned (2 to 3 minutes). Place crepe on plate. Repeat with remaining batter, placing
wax paper between each. Cover crepes. Set aside.
Melt 1/4 cup butter in 10-inch skillet over medium heat; stir in 1/4 cup sugar,
brown sugar and cornstarch. Stir in all remaining sauce ingredients. Continue cooking,
stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
Meanwhile, fold each cr pe in half; fold in half again to form triangles. When
sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes
occasionally, until crepes are heated through (3 to 4 minutes).