For sauce, whisk egg yolks and lemon juice together until the mixture becomes thick and fluffy.

On the stove, bring a shallow saucepan of water to a boil. Place the mixture over the boiling water, but not directly in the water. Do not let the eggs get too hot or else they will scramble.

Slowly add the melted butter into the mixture. Once all the butter is mixed in, remove the bowl from the heat and whisk in the cayenne and salt.

For the crepe, blend eggs, butter, and almond milk in a blender until well blended, then add the remaining dry ingredients and blend until a nice batter consistency.

For the filling, in a large skillet toss in diced ham, onions, and mushrooms. Cook until veggies are tender and ham is browned.

Whisk together eggs and almond milk. Pour the mixture into the large skillet and cook until the eggs are set.

To serve, slap down a crepe on a plate. Spoon eggs, ham and veggies onto the crepe along the middle, top with a serving of microgreens. Fold the crepe as desired (rolled or in half), drizzle hollandaise sauce over the crepe and sprinkle with paprika.