In a blender, combine pistachios and milk. Blend on high for 1 minute until completely smooth and the milk turns pale green. Pour through a fine-mesh sieve into a large bowl, pressing on solids to extract all liquid. Discard the pistachio pulp or save for another use.

Add flour, eggs, melted butter, sugar, vanilla, and salt to the pistachio milk. Whisk until smooth with no lumps. The batter should be thin, like heavy cream. Let rest at room temperature for 10 minutes while you heat the pan.

Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles immediately, about 3 minutes. Lightly brush with melted butter.

Pour 1/4 cup batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook until the edges lift and the bottom is lightly golden with a few brown spots, about 90 seconds. Loosen with a spatula, flip, and cook 30 seconds more. Transfer to a plate. Repeat with remaining batter, stacking crepes and lightly buttering the pan as needed. You should get 12 to 14 crepes.

Fold crepes into quarters or roll them up. Serve warm with whipped cream, a drizzle of honey, and chopped pistachios for crunch.