Step 1 Combine the milk, butter and sugar in a small saucepan and heat until the butter is melted and the milk is bubbling around the edges. Remove from the heat and cool slightly. Heat the oven to 300 degrees.
Step 2 Whisk the eggs in a mixing bowl. Whisk in the flour and salt. Gradually whisk in the milk mixture, whisking until relatively smooth. Whisk in the Scotch. Strain through a sieve into a clean bowl. Add the chives and mix well. Set aside for 15 minutes.
Step 3Line a platter with wax paper and set aside, with more wax paper on hand. Heat a 9-inch nonstick skillet or crepe pan over medium heat. Brush lightly with about one-half teaspoon butter. Pour in about 2 to 3 tablespoons batter and swirl to cover the bottom of the pan completely. (Stir the batter each time before pouring to mix in the chives.)
Step 4Cook until lightly browned and set, about 2 minutes, then lift with a rubber spatula and turn over. Cook about 1 minute on the second side. Transfer to the wax-paper-lined platter. (The first crepe may well be a disaster, so just eat it.) Repeat with the remaining batter, separating the finished crepes with wax paper. You should have 10 to 12 crepes. Cover the top layer with wax paper and set aside in a warm spot.