What can I make with flour and milk?
Flour and Milk is what makes a sauce feel finished, as long as it does not split. Recipes using flour and milk are below, followed by the temperature rules that keep it smooth.
12 recipes with flour and milk
Croque Monsieur
French ham and cheese sandwich with bechamel and broiled gruyere.
French20m2Stovetop Mac & Cheese
Ultra-creamy macaroni with sharp cheddar and gruyère.
American25m6Dutch Baby Pancake
Puffed oven pancake with lemon and powdered sugar.
German-American25m3Crepes
Paper-thin French pancakes for sweet or savory fillings.
French35m4Vanilla Cupcakes
Moist and delicious vanilla cupcakes topped with creamy buttercream frosting
American38m12
Buffalo Cauliflower
Oven-crisped cauliflower tossed in tangy buffalo sauce.
American40m4
Chicken Pot Pie
Buttery pastry over a creamy chicken and vegetable filling.
American50m6
Tres Leches Cake
Sponge cake soaked in three milks with whipped cream topping.
Mexican50m12Poffertjes
Miniature, fluffy pancakes typically served with butter and powdered sugar
Dutch50m4
Cinnamon Rolls
Fluffy yeast rolls swirled with cinnamon sugar and topped with cream cheese icing.
American55m12Korean Fried Chicken
Crispy fried chicken in a sweet and spicy Korean-inspired sauce
Korean55m4Peach Cobbler
Sweet peach filling under a buttery batter topping.
American60m8
Cooking with flour and milk without splitting or clumping
- 1Bring flour and milk closer to room temperature before it meets heat; cold dairy in a hot pan is what curdles.
- 2Add it off the heat or on the lowest setting, stirring constantly.
- 3A teaspoon of flour or cornstarch stabilises a sauce and keeps it glossy.
- 4Salt and acid go in at the end - both encourage splitting when added early.
What goes well with flour and milk
Flour and Milk is at its best with garlic, herbs, lemon, flour, black pepper and nutmeg. Any two or three of those, plus flour and milk, is already a dinner rather than an ingredient list.
Storing flour and milk
Keep flour and milk in the main body of the fridge, not the door, where the temperature swings most. Wrap cheese in paper rather than plastic so it can breathe. Hard cheeses freeze acceptably for cooking; fresh dairy does not freeze well.
Substituting flour and milk
If you are out of flour and milk, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Flour and Milk recipes: common questions
- What can I make with flour and milk and not much else?
- Plenty. With flour and milk plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest flour and milk recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute flour and milk?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover flour and milk?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover flour and milk without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.