Beat eggs in large mixing bowl with electric mixer until creamy, about 1 minute. Add half-and-half and milk; beat together. Whisk flour, sugar, salt and nutmeg together; add to liquid ingredients and beat for 30 seconds. Gradually whisk in melted butter. Using about 1/3 cup of batter per pancake, pour batter onto an ungreased hot griddle or non-stick frying pan. Fry until edges look dry and cooked, about 1 minute. Turn pancake, fry about 30 seconds until edges are lacy and lightly browned. Whisk batter occasionally to blend ingredients while cooking pancakes. Pancakes may be folded on a warm plate or stacked in a warm oven. (Pancakes will be thin and flat.)
Serve with lingonberries or favorite berries and a dollop of whipped cream.