Place flour and salt in a large mixing bowl. Make a well in the flour mixture. Add egg yolks, milk, and butter. Stir until just combined, but still slightly lumpy.

In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold into egg-yolk mixture, leaving a few fluffs of egg white. Do not overmix the batter.

Pour about 3/4 cup batter onto grids of a preheated, lightly greased Belgian waffle baker, or 1 to 1-1/4 cups batter onto a regular waffle baker. Close the lid quickly; be sure not to open it while the waffles are baking. Bake according to manufacturer's directions.

When a waffle is done, use a fork to lift the waffle off the grid. Place waffles on a rack on a baking sheet and keep warm in a 300 degree F oven. Repeat with remaining batter. Sift powdered sugar over each waffle. Top with fresh fruit and peel, if you like; pass the whipped cream. Makes 8 Belgian waffles or 4 regular waffles.