Peel and dice the shallot. Finely chop the chives. Strip the leaves from the parsley stalks and chop them finely. Drain the tuna, then mix with the white cheese. Add the shallots, herbs, vinegar and mustard, then add salt. Set aside.
Cut out the crepes using a small pastry cutter (about 5 cm in diametre). Arrange the tuna spread on one half of each crepe, then fold.
Cooking tip :
If you are preparing these in advance, store them in the refrigerator covered in plastic wrap.