From Customer to Behind the Table: 12 Market Days, Fresh Crepes & the Taste of the Seasons

Twelve market days.

If someone had told me a few months ago that I would be standing on the other side of the table—not just walking through the colorful stalls, but setting up my own table filled with fresh breads, Ukrainian pastries, and artisanal sourdough—I probably would have smiled and thought, What a lovely dream.

And yet, here I am.

Twelve market days later, and every Saturday morning still feels a little bit surreal.

From the Other Side of the Table

My first few markets were a whirlwind.

There were early mornings, late nights preparing dough and fillings, trying to figure out how much to make, and wondering whether anyone would actually stop at my table.

Will the sourdough rise properly? Did I bake enough? Will people like what I make?

There was a lot of guessing—and a lot of learning.

By markets four through eight, I started finding my rhythm.

I learned the quiet moments before the market became busy. I learned the faces of regular customers. I learned how quickly a table can become a little chaotic when several people are ordering at once.

And somewhere along the way, something changed.

The people walking past my table started becoming familiar faces.

Customers came back for the bread they had tried the week before. They told me about something they had taken home. They asked what I was making next.

By my twelfth market, I realized that I wasn't simply selling food anymore.

I was becoming part of a community.

The Crepes Became One of My Favorite Parts

If you've visited me at the Port Royal Farmers Market, you probably know that one of the things I love most is making fresh crepes to order.

I don't make a stack of crepes hours ahead of time and simply warm them up.

When you order one, I make it right there. Fresh. While you watch. Some people come just to watch, take a videos, post on media. Stopping by just because of smell.

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I make my batter from scratch, cook each crepe individually, and build the filling specifically for the person standing in front of me.

There is something special about that.

You can smell the butter hitting the hot pan. You can watch the thin batter spread across the surface. You see the filling come together.

And then, just a few minutes later, you're holding something that didn't exist when you walked up to my table. That's what I love about farmers markets.

My Savory Market Crepe

One of the combinations customers keep coming back for is my savory crepe with seasoned mushrooms, spinach, cheese, homemade sauerkraut, mustard cream sauce, and fermented garlic and herb oil.

And the mushrooms?

They are definitely not an afterthought.

Mushrooms Cooked With Plenty of Love

This part of the preparation actually starts at home.

After school, chopping mushrooms is one of my boys' jobs.

They help me prepare them, and then I take over the cooking.

I cook the mushrooms slowly with onion, fresh garlic, and my own blend of spices.

The fresh garlic is one of my secrets.

I don't just throw mushrooms into a pan and call it a filling. I want them deeply flavorful, fragrant, savory, and full of that homemade taste that makes you want to take another bite.

And yes, I cook them with plenty of love.

Once they're ready, I keep them warm at a proper safe holding temperature so they are ready to go when I'm making crepes at the market.

I love that something as simple as chopping mushrooms has become part of our family routine.

My boys are part of the process.

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They see where the food comes from, they help prepare it, and they get to watch people enjoy something they helped make.

That's one of the things I love most about cooking for people.

Food isn't just food. There are people and stories behind it.

My Homemade Sauerkraut — A Taste of Home

And then there is another ingredient that makes this crepe especially special to me: my homemade sauerkraut.

Sauerkraut has been part of my life for many years.

My mom taught me how to make it when she came to visit me in the Lowcountry for the first time.

It is one of those recipes and traditions that connects generations.

There is something very special about taking a recipe your mother taught you and continuing to make it in your own kitchen, in a completely different place, far from where you grew up.

I use my homemade sauerkraut in some of my savory crepes, and it adds so much flavor.

The tanginess cuts through the richness of the cheese and sauce. It brings brightness and a little crunch, and because it's naturally fermented, it also brings those wonderful probiotic qualities that fermented foods are known for.

And my customers notice it. I've actually had customers tell me that this combination tastes like a vegetarian pastrami sandwich.

I think that's a pretty wonderful description.

It's savory, tangy, rich, garlicky, cheesy, and deeply satisfying—but completely vegetarian.

If you'd like to make your own sauerkraut, I have my homemade sauerkraut recipe and videos here on my site, where I show you how I make it.

The Sauces Bring Everything Together

The filling is delicious on its own, but I think the sauces are what really bring this crepe together.

I finish it with my mustard cream sauce. Its fermented heavy cream called Crème Fraiche and mustard, that's it two ingredients.

It adds richness and a little tang that balances the mushrooms, cheese, and sauerkraut.

Then comes my fermented garlic and herb olive oil.

The fermented garlic gives the crepe a deeper flavor, while the herbs and olive oil bring freshness and balance.

It's a simple combination, but every ingredient has a purpose.

That's what I love about cooking.

You don't always need dozens of ingredients.

Sometimes it's about taking a handful of good ingredients and giving each one a chance to shine.

How I Build the Crepe

Once the crepe is cooked thin and tender, I add the filling right in the center.

First comes the cheese, then the spinach and warm, seasoned mushrooms. Then I add my homemade sauerkraut.

I fold everything together and give the crepe a little more time on the hot pan. The outside becomes warm and lightly crisp while the cheese melts inside.

Then I finish it with my mustard cream sauce and my fermented garlic and herb oil.

And then it’s ready.

No waiting.

No reheating.

Just a fresh crepe made for you.

Why Fresh Matters

This is exactly why I love making crepes at the farmers market.

You don't get a crepe that has been sitting for hours.

You get one that was made for you, right then and there.

You can eat it while you're walking around the market, or take it home and enjoy it later.

And for me, one of the best parts is watching the reaction when someone takes that first bite.

Some of my recipes have actually developed this way—from cooking for my customers, listening to what they enjoy, and turning those conversations and ideas into something new.

But My Sweet Crepes Are Where the Seasons Come In

One of the things I love most about making crepes is that there is so much room for creativity.

I don't want my sweet crepes to be just another Nutella-and-banana combination.

I want them to reflect what is beautiful and delicious right now.

Earlier in the summer, I started with fresh berries.

Then came the figs—including figs from my own trees, which made those crepes especially special to me.

And now it is peach season.

My current sweet market crepe is made with fresh peaches, milk chocolate, homemade fruit sauce, and whipped cream.

I carefully spread the peach slices over the warm crepe, sprinkle them with milk chocolate, and fold everything together.

Then I drizzle it with my homemade fruit sauce and finish it with whipped cream.

It's sweet, fruity, creamy, and completely delicious.

And I love that it doesn't have to stay the same.

When peach season is over, something else will take its place.

That's the beauty of cooking with the seasons.

The fruit changes.

The weather changes.

The inspiration changes.

And the crepe changes with it.

Twelve Markets Have Taught Me a Lot

These twelve market days have taught me more than I expected.

Imposter Syndrome Is Real — But It Doesn't Have to Stay

Standing behind a table and putting your food in front of strangers can feel intimidating.

You wonder whether people will like it.

You wonder whether they will come back.

But then someone returns the next week and says, "I came back for that bread."

Or tells you they loved the meal.

Or brings a friend.

And little by little, the self-doubt becomes quieter.

Community Over Competition

The farmers market isn't just a place of business.

It's a gathering place.

Customers, farmers, bakers, makers, and other vendors all become part of the same Saturday morning community.

I've been welcomed by people who were strangers to me at the beginning.

Now I look forward to seeing them.

Gratitude in the Hard Work

The late nights preparing dough.

The early mornings baking, loading everything into the car.

The hours standing behind the table.

The constant cooking and preparation.

It is hard work.

But the moment someone tells you that something you made brought joy to their family table, it all feels worth it.

Those are the moments I remember.

More Than a Market

When I look back at my first market day compared with my twelfth, I realize how much has changed.

But the most important thing hasn't changed at all.

I still love feeding people.

I still love making things by hand.

I still love learning from my customers.

And I still love seeing someone's face when they take that first bite.

Today, when I stand behind my table, I don't feel like a customer who decided to try something new anymore.

I feel like I belong there.

And I am incredibly grateful.

Come See Me at the Port Royal Farmers Market

If you're in Beaufort area of South Carolina, come find me at the farmers market.

I'll have my small-batch sourdough breads, Ukrainian pirozhki, vatrushki, seasonal treats, and, of course, fresh crepes made to order.

Curious about my Ukrainian favorites? ❤️ I've shared the recipes and stories behind my pirozhki and vatrushki on my website, so you can learn more about these traditional treats and the inspiration behind them.

Want to learn more about Ukrainian cuisine? 🇺🇦❤️

I’ve shared lots of my favorite traditional Ukrainian recipes on my website—from breads and pirozhki to classic homemade dishes. Explore the recipes and discover the flavors and traditions of Ukrainian cooking!

Come for a crepe.

Stay for a conversation.

Take something delicious home with you.

And maybe you'll become one of those familiar faces I look forward to seeing every market day.

Because that's what this journey has become for me.

Not just a business.

Not just a table.

A community.

❤️ See you at the market!

— Inna, Innichka Chef

P.S. And if you’d like to see how my journey from farmers market customer to vendor began, check out my story, complete with a great video and one of my favorite recipes! ❤️