You may make these crepes ahead of time if you like. Store between sheets of wax paper in a zip-top bag; they''ll keep in the refrigerator up to a week.
2 cups milk, divided
15 large eggs, divided
1 tablespoon vegetable oil, plus extra for pan
1 cup flour
30 asparagus spears
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
15 slices Canadian bacon, cut in half
Hollandaise Sauce (see accompanying recipe)
In the bowl of a standing mixer, combine 1-1/2 cups milk, 3 eggs, and oil on low speed. Sift flour slowly into mixture until batter is complete. Let sit 20 minutes.
Bring a large pot of water to a boil over high heat. Add asparagus and cook until just tender and still bright green, 3-6 minutes. Drain in a colander; then plunge into ice water to stop the cooking. Set aside.
Set a 10- to 12-inch nonstick skillet or crepe pan over medium heat and brush lightly with oil. Ladle about 1/4 cup batter into center. Swirl skillet to coat the bottom evenly with batter. Return to heat and cook 1 minute. Flip crepe over and cook an additional 30 seconds. Remove crepe from pan and repeat, brushing with oil as needed, until you've used all the batter. Set aside.
Scramble eggs: Crack remaining dozen eggs into a medium-size bowl. Add remaining 1/2 cup milk, salt, and pepper; whisk until smooth. Set a large skillet over medium-high heat; add butter. When sizzling, add eggs all at once; begin dragging a spatula steadily across the pan to pull the cooked eggs to edges. Swirl the pan occasionally to spread any uncooked eggs in a thin layer. When eggs are mostly cooked but still very glossy, remove from heat.
On a large platter, lay blanched asparagus spears down in an overlapping pattern and set aside. Lay one crepe on a work surface. Place two half-slices of Canadian bacon on the crepe. Spoon scrambled eggs over Canadian bacon. Fold over and roll into a log shape. Place on top of asparagus. Repeat with remaining crepes, bacon, and eggs. Drizzle with Hollandaise Sauce.
2 cups plus 1 tablespoon water, divided
3 egg yolks
1 tablespoon freshly squeezed lemon juice
1 stick (1/4 pound) unsalted butter, divided
1/4 teaspoon Tabasco sauce
Bring 2 cups water to a simmer in a saucepan. In a small bowl that fits on top of the pan, whisk together egg yolks, lemon juice, and 1 tablespoon water.
Cut butter into three equal pieces and whisk one piece into egg mixture. Once melted and incorporated, whisk in second piece. Once melted and incorporated, whisk in third piece.
Remove from heat and stir in Tabasco. Set aside for serving, stirring occasionally to keep sauce smooth.