Combine flour, 1 1/2 tbs sugar, baking powder and salt in small mixer bowl.
Add all remaining crepes ingredients except 1 tbs butter.
Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
Melt 1 tbs butter in 6 or 8 in.
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) and place crepe on plate.
Repeat with remaining batter, placing waxed paper between each.
Cover crepes.
Set aside.
Melt 1/4-cup butter in 10-in.
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 crepe 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).
Serve warm crepes with sauce.