Break eggs into a large mixing bowl, add sugar and pinch of salt and beat with a wire whisk.
Add milk and cooking cream gradually, continuing to stir with the wire whisk.
Measure flour, baking powder, vanilla extract into another bowl and stir to combine. Add gradually to the mixture.
Finally, add the melted butter. The batter should be smooth, with no lumps. If it seems too thick, you can whisk in a little water.
Let the batter rest for 30 minutes.
Pour vegetable oil into crepe pan and heat the oil over medium-high heat. Using a soup ladle, carefully pour a ladleful of the batter into the hot oil. Tilt the pan carefully to spread the batter into a large, thin crêpe that covers the bottom of the pan.
Cook until the crêpe is golden brown on the bottom (about 3 to 4 minutes). Carefully flip the crêpe over to cook the other side. Remove crêpe from pan, and blot on paper towel to remove excess oil, if necessary.
Serve with jam or spread cream and topping of your choice.