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Recipe Swap – for Jul. 14, 2011

It was dessert for breakfast. We’d gathered for a late-morning breakfast with family at the Whytewold Emporium at Whytewold on Lake Winnipeg, having heard the quaint lakeside eatery was famous for its all-day crepes and wood-fired pizzas.

The reputation is well deserved. I had a Canadian Maple crepe, a plump, wallet-sized creation garnished with bananas and brown sugar. Others tucked into chicken-, berry and banana-, and Nutellastuffed combinations.

If this sounds rich and filling it was – a perfect brunch meal. We showed up hungry again at the day’s end for a thin-crusted “Village” pizza. Once again – delicious.

The crowds eating here are the evidence a lot of people like the food here. If you’d like to stop by sometime, you’re best to make a reservation at peak times of the day and weekend (204-389-4567).

Meanwhile, if hot weather makes appetites or inspiration to cook wane, consider crepes and pizza for home meals too. They’re great any time of the day.


This recipe comes out of a cookbook I’ve had so long, and used so often, the cover is gone and I can’t even tell you where it came from. I think it’s a Y Neighbourhood Council cookbook I picked up years ago while still living in the Interlake. The page this crepe recipe appears on is spattered and well thumbed – I’ve made these many times over the years.

1/3 c. white flour

1/2 c. milk

1 egg yolk

1 egg

1/2 c. water

1/8 tsp. salt

1 tbsp. melted butter

Mix all ingredients together in a blender. Batter will be thin. Pour onto a flat, hot griddle. I find making smaller crepes (about a saucer size) are easier to flip. Fill with anything you like – creamed meat and mushrooms, seasonal berries and serve with whipping cream. This recipe makes eight medium-size crepes so double or triple the ingredients if you’re cooking for more than two or three people.



1-1/2 to 2 c.

all-purpose flour

1 c. whole wheat flour

1 envelope

Fleischmann’s Pizza

Crust Yeast OR

RapidRise Yeast

1 tsp. salt

1 c. very warm water

(120 to 130 F)

3 tbsp. olive oil

Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast and salt in a large bowl. Gradually add water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.) Roll dough to fit a greased 15 x 10-inch pan, sprinkled with cornmeal. Press dough into bottom and 1 inch up side of pan. Prick dough with fork randomly. Pre-bake at 450 F for 8 minutes. Spread sauce over dough. Top with mozzarella cheese, vegetables, pimientos and Parmesan cheese. Bake at 450 F for 12 to 15 minutes or until crust is golden. Serve warm.

*After washing vegetables, squeeze-dry with paper towel to prevent soggy pizza.

Recipe courtesy of ACH Food Companies, Inc.


1 c. spaghetti sauce

1 (8-oz.) package grated

mozzarella cheese

3 c. thinly sliced fresh

vegetables (such as

green bell pepper,

zucchini, mushrooms,

carrot, broccoli,

and/or onion)*

1 (2-oz.) jar sliced

pimientos, well drained

1/2 c. grated Parmesan



ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]


The guys will love this one!


1-3/4 to 2-1/4 c. all-purpose


1 envelope

Fleischmann’s Pizza

Crust Yeast OR

RapidRise Yeast

1-1/2 tsp. sugar

3/4 tsp. salt

1/2 c. very warm water

(120 to 130 F)*

2 tbsp. Mazola

Vegetable Plus! Oil Toppings:

1/2 c. pizza sauce

2 c. (8 oz.) shredded


cheese, divided

4 slices Canadian

bacon, quartered

2 slices cooked bacon,

cut in 1-inch pieces

1/4 lb. sausage, cooked

and crumbled

1/2 green bell pepper,

thinly sliced

1/2 red onion,

thinly sliced

1/2 c. sliced mushrooms

Preheat oven to 425 F. Combine one cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead* on a floured surface, adding additional flour, if necessary, until smooth and elastic, about four minutes.

(If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Spread with pizza sauce. Layer one cup cheese and remaining ingredients evenly over pizza. Top with remaining cheese. Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with rolling motion. Rotate dough a quarter turn and repeat the “fold, push, and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Yield: 1 (12-inch) pizza Prep Time: 30 minutes Bake Time: 12 to 15 minutes

Recipe courtesy of ACH Food Companies, Inc.


Recipe Swap

We love hearing from readers and receiving your favourite recipes and recipe requests. If you’d like to contact us by mail write to: ManitobaCo-operatorRecipe Swap Box 1794 Carman, Man. R0G 0J0 or email [email protected]

About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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