These also make a wonderful base for chicken a la king or turkey hash.
4 tablespoons butter
Cream butter. Add well-beaten egg yolks and beat 2 minutes. Add flour, milk and cream slowly. Add salt to egg whites, beat until stiff and fold into yolk mixture gently with a rubber spatula. Bake on a hot waffle iron until golden. Batter will keep a day or two in refrigerator. Top with powdered sugar and serve with strawberries, bacon and maple syrup for a wonderful breakfast.