Place eggs, milk, flour, salt and 2 tablespoons melted butter in blender. Process on low for 30 seconds, increase to high speed for 45 seconds. Refrigerate batter at least one hour, up to four hours.

Place eggs, milk, flour, salt and 2 tablespoons melted butter in blender. Process on low for 30 seconds, increase to high speed for 45 seconds. Refrigerate batter at least one hour, up to four hours.

Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of pear and secure onto attachment. Insert food skewer through pear, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch pears. Turn Stand Mixer to Speed 2 and position blade against pear to process. Repeat with remaining pears.

Cut pear sheets into 6-inch pieces. Heat large skillet over medium heat. Working in two batches, melt 3 tablespoons butter and 3 tablespoons sugar in large skillet. Add ½of the pear slices and cook without stirring, until butter and sugar begin to caramelize, 5-6 minutes. Transfer to plate and repeat with remaining pears. Reserve any pan juices.

Melt remaining 1 tablespoon butter. Heat 8-inch non-stick skillet over medium heat. When pan is hot, brush with melted butter. Pour scant ¼ cup crêpe batter to pan, swirling to coat bottom and slightly up side of pan. Cook 45 seconds to 1 minute, then turn and cook for an additional 30 seconds. Transfer to warm oven and repeat with remaining batter.

To serve, spread 1 teaspoon goat cheese onto crêpe. Top with about three pear slices and fold. Repeat with remaining crêpes. Drizzle with any pan juices and sprinkle with chopped pistachios.

Serve immediately.