Combine flour and cornmeal in large mixing bowl. Add a pinch of salt.

Beat eggs with a fork and stir into flour-cornmeal mixture.

Combine half and half with milk. With whisk or portable electric hand mixer on low speed, begin adding the liquid to the batter. The consistency should be that of heavy cream; add more or less as necessary. Whisk in ¼ cup of the melted butter (reserve the rest). Let rest 30 minutes and strain batter through a fine sieve.

Heat a small skillet or 6-inch crepe pan over medium-high heat. Brush with a small amount of the reserved melted butter. Pour in just enough of the batter to coat the hot pan evenly (1-1½ tablespoons) and cook over medium-high heat just until set enough to flip easily. Cook other side until barely browned, a few seconds more. Remove to a platter and cover with clean cloth. Repeat until all batter is used (a little more melted butter may be necessary).

Stack and cover crepes as they are done, either letting them cool slightly before stacking or placing sheets of waxed paper between them.