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For the hollandaise:
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In a small saucepan, melt the butter over medium-low heat. While the butter is melting, whisk the egg yolks, lemon juice and water in a medium bowl until thoroughly combined. Once the butter has melted, add a tablespoon of butter to the egg mixture, whisking vigorously as you add it. Add another tablespoon of the melted butter to the bowl and again whisk vigorously as you add it.
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Pour the egg mixture into the small saucepan and continue to whisk vigorously as you add it. Continue to whisk until the hollandaise just begins to thicken, about 3-4 minutes. As soon as it begins to thicken, season with paprika, salt and pepper to taste. Reduce the heat to the lowest setting possible and keep warm on the stove until you are ready to serve. If you find that the hollandaise continues to thicken add a tablespoon or two of water to thin it out as needed.
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For the herb crepes:
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In the bowl of your food processor, combine the flour and eggs. Process until the two ingredients come together. With the food processor running, pour in the milk and water. Continue to pulse until smooth. Again with the food processor running, pour in the melted butter and season with salt. Pour the batter into a bowl. Fold in the mixed herbs.
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Heat a crepe pan or 9-inch omelet pan over medium heat. Spray with a non-stick spray before you cook each crepe to prevent sticking. Pour about 1/4 cup of batter directly into the middle of the pan and swirl to coat the bottom. Cook the crepe for 2-3 minutes or until the bottom is light brown in color and the edges are completely set. Flip over and cook for an additional minute. Transfer the cooked crepe to a serving platter and repeat for the rest of the batter.
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Serve the crepes warm with desired fillings and top with hollandaise and mixed herbs. Enjoy!
