Step 1Combine 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 2Whisk 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.
Step 1Melt the butter in a large, deep saute pan over medium heat. Add the garlic and saute until soft but not brown, about 2 to 3 minutes. Stir in the mushrooms and cook, stirring often, until soft, at least 10 minutes. Season to taste with salt and pepper. Set aside in warm spot.
Step 2Butter a baking sheet. Lay each crepe out, with its less-attractive side facing up. Sprinkle 3 tablespoons cheese down the center, then top with about 5 tablespoons mushrooms. Roll up, place seam-side down on the baking sheet and tie with 2 chives around the center, like a ribbon. Repeat with the remaining crepes and filling.
Step 3Place the filled crepes in the oven and heat through, about 5 to 10 minutes. Serve at once.