1 cup self-rising flour
1/2 cup milk
1/2 cup 1 tablespoon water
2 tablespoons butter, melted
2 pears cored and cut into thin slices
1/4 cup blue cheese, crumbled
1/2 cup cornflake crumbs
1/3 cup Parmesan cheese, grated
4 tablespoons butter
1. 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 6-8 inch crкpe pan over medium heat. Pour or spoon 3-4 tablespoons 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.
2. Place 3-4 slices of pear and one teaspoon of crumbled blue cheese on each crepe. Shape each crepe into a triangle by folding it over twice. Set aside filled crepes.
3. Beat the remaining eggs. In a separate bowl, combine the cornflake crumbs and Parmesan cheese. Carefully brush both sides of each triangle with the beaten egg. 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.