In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).
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