Melt the unsalted butter over low heat in a small saucepan. Whisk together egg yolks, lemon juice, and water until smooth. Gradually add melted butter, whisking continuously until thickened, about 3-4 minutes. Stir in paprika, salt, and pepper.

In a food processor, blend flour and eggs. Slowly add milk and water while blending until smooth. Mix in melted butter and salt, then fold in chopped mixed herbs.

Heat a non-stick skillet and lightly grease. Pour ¼ cup batter, swirling to coat. Cook for 2-3 minutes until edges lift, then flip and cook for another minute. Repeat with remaining batter.

Fill warm crepes with desired fillings, fold, and drizzle with hollandaise sauce. Garnish with additional herbs before serving.