Make crepe batter: Whisk together flour, milk, eggs, shortening, baking powder, sugar and salt in a large bowl until smooth (batter will be thick). Chill, covered for 30 minutes.

Make syrup: Heat butter in a 12-inch heavy skillet over moderate heat until the foam subsides. Add Pommies and sugar and stir until sugar is disolved, then briskly simmer until thickened and reduced to about 1 1/2 cups (about 12 - 15 minutes). Remove from heat.

Cook crepes: Lightly brush an 8-inch crepe pan or nonstick skillet with some melted butter, then heat over moderately high heat until hot but not smoking. Remove skillet from heat and pour in a 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (if batter sets before skillet is coated, reduce heat for next crepe). Return skillet to heat and cook crepe until set and golden brown underneath, 30 seconds to 1 minute. Loosen edge of crepe with a heatproof rubber spatula, then flip crepe over carefully with your fingertips and cook until just set, about 15 seconds more. Transfer crepe to a plate. Make rest of the crepes in the same manner, brushing skillet with butter for each one. Reheat syrup over moderate heat. Fold each crepe into quarters, then, using tongs, dip each briefly in syrup to coat and tranfer to platter. Cover with foil to keep warm. Serve crepes with remaining syrup on the side.