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-in. crêpe pan over medium heat. Pour or spoon 3 to 4 tbsp. of batter in pan and spread out to form a round crêpe; 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 tsp. of crumbled blue cheese on each crêpe. Shape each crêpe 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.