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What is a Japanese Crepe?

Japanese crepes are a popular street food made with French-inspired paper-thin pancakes packed with a variety of fillings and served in a paper cone.

Although crepes had existed in Japan before, this casual “crepe in a cone” first appeared in 1976 when “Marion Crepe” opened a food stall in a parking lot on Shibuya Park Street. The crepes were an instant hit, and Marion Crepe opened their first proper store in Takeshita Street, Harajuku the following year. This was the start of a food culture trend that is still popular to this day.

Two Japanese-style crepes filled with cream and strawberries, and cream and bananas wrapped with maroon paper and held in a black wire stand on a wooden background

While French crepes are often a sophisticated sit-down affair made with quality ingredients served for breakfast, lunch or dinner, Japanese crepes are considered a street-food snack that you would eat on the go.

The most common fillings are usually whipped cream and fruits, but it doesn’t stop there. From desserts such as cheesecake, apple pie or creme brûlée, to savory options like shrimp and avocado or sausage pizza, the sky is truly the limit when it comes to Japanese crepes.

So take your taste buds on a trip through Harajuku with these delicious homemade Japanese crepes and let your creativity run wild!

Key Ingredients & Substitution Ideas

Ingredients needed to make Japanese crepes on a white background with labels

Flour: Both cake flour and all purpose flour work best for this recipe. Keep in mind that crepes made with cake flour are softer but break a little more easily.
Milk: Use warmed whole milk warmed for an easy-to-mix batter. I usually microwave it for 20 seconds, it should be warm (not hot). I haven’t tested the recipe with other kinds of milk yet, but I will update this section when I do.
Eggs: This recipe uses 1 large egg for a small batch of 4-5 crepes. Use room temperature eggs for best results. If you forget or you’re in a rush, place the egg(s) in a bowl of warm (not hot) water for 5 minutes).
Oil: This recipe works with most cooking oils or melted butter. I find oil makes them more flexible whereas butter gives them better flavor so it’s up to you!
Sugar: I use granulated or white caster sugar.
Salt: A pinch of sea salt for a well rounded flavor.
Vanilla essence: A few drops make all the difference in sweet crepes, but leave it out if you’re making savory crepes. You can also use vanilla extract or vanilla oil if you prefer.
Fillings: My chosen fillings for this recipe are sweetened whipped cream (heavy cream) and fruits. You can also use store-bought whipped cream, ice cream or any filling you like. See below for more ideas.

Tools:

Mixing bowls: I use two, one for dry and one for wet ingredients.
Non-stick pan: My pan is 22cm (8.6″) which yeilds 5 crepes with this recipe.
Paper for wrapping (optional)
Electric hand whisk: for whipping cream (optional)
Piping bag: for whipped cream (optional)

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Japanese style crepes flat on a large round black plate (before rolling)

5 Filling Ideas

Here are 5 popular flavor variations you can find in Japan. Each ingredients list is enough filling for 1 crepe.

Classic Strawberries & Cream

close up of strawberry and cream Japanese crepe

Summary: Strawberries and cream is arguably the most popular filling in Japan. With mildly sweet cream and fresh, juicy strawberries, what’s not to like?!

What you will need: 4 fresh strawberries, whipped cream

Choco Banana

closeup of banana, cream and chocolate crepe

Summary: Another classic flavor combination, the sweet bananas drizzled with rich chocolate (or nutella) are a great option, especially for those on a budget!

What you will need: Whipped cream, 1 small banana (or half a large), 1 tbsp chocolate sauce (or nutella).

Blueberry Cheesecake

Summary: It’s not uncommon to see whole slices of cheesecake in Japanese crepes, so meet blueberry cheesecake flavor! Simply drizzle blueberry sauce over the cream and add a wedge of cheesecake of your choice. You can use store-bought or homemade cheesecake, and experiment with different flavors!

What you will need: Whipped cream (optional), 1 slice cheesecake, 2 tbsp blueberry sauce.

“Apple Pie”

Summary: Recreate the flavors of apple pie by adding stewed apples and crispy palmier cookies sprinkled with cinammon and lashings of custard cream. This one brings autumn vibes and it’s so good!

What you will need: Custard cream, 2-4 slices stewed apples, cinnamon, 2 palmier cookies (genji-pie) or flakes leftover pie crust.

Sausage Pizza

Summary: Looking for a savory option? There are plenty in Japan from tuna mayo salad, avocado and shrimp, and this sausage pizza crepe packed with hotdog sausages, melty cheese and herby pizza sauce.

What you will need: 3-4 tbsp grated cheese (meltable), 1-2 hot dog sausages, 1-2 tbsp pizza sauce, mixed herbs to sprinkle at the end.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Harajuku-Style Japanese Crepes at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Mix dry ingredients

Start by pre-heating your pan on medium low. It should be thoroughly preheated to ensure even cooking. I use a 22cm pan (8.6inches) which makes 5 crepes.

While you wait, sift the flour into a mixing bowl and add the sugar and a pinch of salt.

adding sugar and salt to sifted cake flour in a mixing bowl

Mix and set aside.

STEP

Mix wet ingredients

In a separate bowl, whisk the egg and oil (or melted butter). Once combined, add the warm milk and vanilla essence if using. Whisk until combined.

eggs whisked with oil and milk in a bowl

STEP

Combine

Make a well in the center of the dry ingredients and pour in your wet ingredients.

pouring wet ingredients into dry ingredients to make crepe batter

Whisk until the batter is smooth.

STEP

Oil the pan

Your pan should be thoroughly heated at this point. Add a little oil and wipe away the excess with kitchen paper. This will create a more even finish without heat spots.

Tip: Save the oiled kitchen paper for later so you can lightly grease the pan between each crepe.

STEP

Fry

Pour 60ml (1/4 US cup) of batter into the 22cm pan and swirl it until the base is completely covered.

Tip: Measure 60ml of batter into a smaller container so that you can pour it in all at once. I use a 1/4 US cup measure which is conveniently just the right size. If using a smaller or larger pan, you will need to trial and error the amount of batter – but it should coat the bottom of the pan without being too thick or thin.

Cook until all of the top has set, then flip it over and fry the other side for about 30 seconds.

Remove the crepe from the pan and place it on a plate while you make the rest.

STEP

Assemble

Pipe cream around half of the edge of the crepe, then fill 1/6 of the circle with a triangle of cream or fillings of your choice.

crepe on a black chopping board with cream, banana and chocolate filling

Fold the crepe in half, then fold in thirds to close.

For a cone shape, use a smaller amount of filling and fold it in half like before, then roll it instead of folding.

STEP

Enjoy

Japanese crepe filled with cream, chocolate and banana

Wrap with decorative wax paper for the full Harajuku crepe-look, and enjoy!

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How to Store

These Japanese crepes are best served immediately, however they can be kept in the refrigerator for 1-3 days depending on the filling. For best results, store the crepes and fillings separately and assemble right before eating.

This is a small batch recipe (makes 4-5) but if you increase the recipe and have leftover batter, you can cover and refrigerate it for 2-3 days. Bring to room temperature and mix well before using (cold chilled batter will be difficult to spread thinly enough for the crepes).

Holding a strawberries and cream Japanese-style Harajuku crepe in hand

I hope you enjoy this Japanese style crepe recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!