Pancakes with Apricot Filling
Whisk together milk, eggs and 1 tablespoon sugar. Stir in flour and let dough rise for 20 minutes.
Heat butter in a pan, add sugar and poppy seeds and cook briefly, stirring constantly. Keep warm.
Melt butter in a pan. Ladle in batter and cook until golden on each side. Repeat to cook 4 thick pancakes. Place in the oven at 70°C (approximately 150°F) to keep warm.
Drain apricots. In a saucepan, heat briefly and puree with an immersion blender.
Pour apricot puree on each pancake and fold. Serve with ice cream and poppy sauce.