You may make these crepes ahead of time if you like. Store between sheets of wax paper in a zip-lock storage bag; they'll keep in the refrigerator for up to one week.
1-1/2 cups milk
3 large eggs
1 tablespoon vegetable oil
1 cup flour
30 asparagus spears, blanched
15 slices Canadian bacon, cut in half
1 dozen eggs, cooked scrambled
In the bowl of a standing mixer, combine milk, eggs, and oil on low speed. Sift flour slowly into mixture until batter is complete.
Over medium heat, ladle about 1/4 cup batter into center of a 10-inch (or larger) nonstick skillet. Rotate skillet to coat the bottom evenly with batter. Return to heat and cook 1 minute. Remove crepe from pan and repeat until you've used all the batter.
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 the 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 (approx.) water, plus 1 tablespoon extra
3 egg yolks
1 tablespoon freshly squeezed lemon juice
1 stick (1/4 pound) unsalted butter, divided
1/4 teaspoon Tabasco Pepper Sauce
Bring about 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 it's melted and incorporated, whisk in second piece. Once that's melted and incorporated, whisk in third piece. Remove from heat and stir in Tabasco. Set aside for serving, but stir occasionally to ensure mixture's consistency.