Use a spatula or large mixing spoon to gently stir batter just
until flour lumps disappear.
It's okay if the mixture is a little lumpy, just make sure there are
n't flour lumps (but also don't overmix).
I stirred the flour and milk mixture till it thickened and after it cooled I added it to the butter and sugar mixture but after beating it for a while it had
flour lumps in it.
Get all
the flour lumps out!
Or is it really the half and half that makes it creamy like a roux is normally supposed to be and next time I should just add yhe liquid to
my flour lump?
Whisk to combine making sure there are
no flour lumps.