In Japan, French crêpes were introduced in the 1970s.
Early Japanese crêpes were not initially the colourful street desserts familiar today; Wikipedia notes that they were first served simply with jam and were not very popular. The major transformation came later in the decade, when Japanese vendors adapted the format to youth-oriented street food and portable eating.
A pivotal moment came in 1977, when Mizuki Ono opened a crêpe shop in Harajuku. Inspired partly by ice-cream monaka, Ono promoted crêpes filled with ice cream, whipped cream and sliced fruit. Vendors folded the desserts into a cone or paper wrap, making them easy to eat while walking through the fashionable district.
That Japanese style differs from the classic French presentation, in which a crêpe is usually served flat on a plate and eaten with cutlery. Japan’s version helped turn the crêpe into a visual, customisable street dessert, with banana, chocolate, cream and fruit among the best-known combinations.