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Start by combining all-purpose flour, sugar, and salt. Make a well in the center and add the eggs.
Gradually whisk in the milk while working the mixture.
Add the rest of the milk and heavy cream.
Let the batter rest for 1 hour at room temperature.
Melt the butter in a non-stick pan and add it to the batter.
Scoop a ladle of batter and move the pan as you drop it in.
Cook for 90 seconds and flip. Cook for another 30 seconds on the other side.
Serve with butter and maple syrup or sugar and lemon. Fold or roll as desired.