The Green Lemon Café’s sign only advertises as “Café” in the strip mall next to Tijuana Flats. Yet, you should go here instead of the latter. It’s a small (and a bit cramped) place. However, what you’re surrendering for luxury, you are more than making up for some tasty crepes.
Service is fast-food style. You hunt down a menu at the counter, browse, and order with the person at the register. You find a seat, and food is eventually dropped off to you. My companion and I ordered 4 different crepes- the Norwegian, the Lemon Delight, a Raspberry Chicken Crepe, and a Prosciutto Fig Crepe.
The Norwegian was by far the most daring. Garnished with a dusting of paprika, a mélange of red onions, capers, and salmon on a whole wheat crepe was nothing short of sublime. The way all these ingredients came together made me realize that this place really takes their craft seriously. The salmon was fresh and non-fishy smelling- even more reason why you should give this crepe a shot when you go to the Green Lemon.
The Lemon Delight could only be explained as a perfect after-dinner crepe. Highly fragrant with beautiful lemon overtones, this crepe is like a seductive siren that lures you until you find your nose almost crashing into the plate. Exceptional sweetness with a mild tart finish, this crepe is married with lighter-than-air whipped cream.
Raspberry and Chicken- at first thought this crepe was not for me. From the moment my companion ordered this one, I wasn’t really looking forward to even sampling it. For some reason, I’m not a big fan of sweet meats (the only exception being ham). Yet, this was the surprise of the course. In my opinion, it was the thinly sliced pieces of chicken that made this dish successful. There was just the right amount of meat texture that complimented the raspberry jam. The addition of cheese in the mix bonded two very different flavors into a heavenly combination. So good was this crepe, that it has converted me into appreciating sweet-meat concoctions. You’ve got to try this too- it will make a believer out of you.
Alas, the disappointment- the Prosciutto Fig. It was… bad. Astringent and oddly savory, you would think this one would be a shoe-in on a white crepe but it left a very unpleasant aftertaste. The problem was the prosciutto wasn’t fresh- the odd smell of it completely foiled the dish. Weird, but true.
After all was said and done, we had an opportunity to talk to one of the proprietors- Amanda. A restless woman, she quickly asked how was everything while her eyes flitted about processing about five other things in her mind. She mentioned something about Saturday & Sunday brunches between 10am- 2pm and extending her Café’s selections to flat breads while offering beer and wine on the menu as well. When I asked about how she came about opening a crepe concept restaurant, her response was a smart business-like one: she looked around the Winter Park area and decided that crepes were a niche market that people would come specifically to her for. And crepes she does well… how do you like 'em apples?... er, crepes?
IN A NUTSHELL- Enjoy some great crepe concoctions modestly priced. Try the European blend coffee that has a strong, mildly-bitter finish as a complement to any of your crepes. Say hi to Amanda and tell her to relax even if the store rent is killing her. After all, she is brains behind this very delectable business. All crepes are made with white or wheat batter, so choose carefully what you pair your toppings with. This is a good place to stop when you’re in the heart of Winter Park looking for a sensible and satisfying snack.
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