Blend flour, two of the eggs, milk, water and melted butter in a blender until smooth.
Refrigerate at least 30 minutes.
Heat a lightly buttered 6 to 8 inch crepe pan over medium heat.
Pour or spoon 3 to 4 tbsp of batter in pan and spread out to form a round crepe; brown lightly on each side.
Watch closely to avoid overcooking.
Set aside.
Repeat with remaining batter.
Place 3 to 4 slices of pear and one tbs of crumbled blue cheese on each crepe.
Shape each crepe into a triangle by folding it over twice.
Set aside filled crepes.
Beat the remaining eggs.
In a separate bowl, combine the corn flake crumbs and Parmesan cheese.
Carefully brush both sides of each triangle with the beaten egg and coat with Parmesan cheese mixture.
Melt remaining butter in a large skillet and fry carefully until golden brown on each side.
Sprinkle with additional blue cheese if desired, and serve warm.