10/19/2026
Marvelous Monday! I want to take moment to thank Kathia for sharing time & talent to make our crepes taste the way it’s Gotta B! All our homemade recipes and sauces are her creation inspired by your hunger!
Here are some details you may b interested in…
The mushroom sauce was inspired by farmer at our first Portage Park Farmers Market who asked if she could offer savory sauce option. It has been fan favorite since…includes River Valley Ranch & Kitchens, Kilgus cream, carmelized onions, and Smits herbs
The pesto is made with Smits Farms herbs & is nut/cheese free. The oil is from Partanna Specialty Foods & SmudeOil
The mole is gluten free with Janie’s Mill | Stone-ground Organic Flour buckwheat and also has Jake's Country Meats bacon lard for high quality base.
The dark chocolate sauce is more of a velvet chocolate ganache with no corn syrup—only Kilgus Farmstead cream, butter, Callebaut Chocolate 72%, sugar, Nielsen-Massey Vanillas Mexican vanilla
The caramel more of a Brown Butter Toffee —
no corn syrup—simply: sugar, butter, cream, & vanilla.
It continues where each item Kathia prepares is done with a delight in the details that make it taste just right.
Remaining schedule
final Logan Square Farmers Market 10/25
Two more schaumburgfarmersmarket
Three more soarfarmersmarket Museum of Contemporary Art Chicago
Five more Evanston Farmers' Market🌱
Look forward to fine finish to this 16th farmers market season.
All the best!
