Put ¼ lb. of flour in a terrine or a basin and mix with the yeast, dissolved in a little warm water. Work well and set to rise. Then work in the rest of the flour, with the salt and sugar, the eggs, slightly beaten, and the cream, which should have been boiled and to which the butter is added. Work well and let stand for 2½ hours in a cool oven. The batter should be sufficiently liquid to spread of itself over the well-greased waffle irons. When evenly browned on both sides, sprinkle with sugar and serve very hot.