Popover batter made ahead?
I'm making a standing rib roast at my folks house for Christmas Eve.
Trying to minimize the amount of time I spend in the kitchen there...
I know popovers need to be baked right before serving...but can I make the batter that morning at my house and take it down with me. Then just fill the pan and pop them in when the roast comes out? Or does the batter need to be freshly made for them to turn out well?
I've never tried keeping it around all day. I would guess the eggs and flour wouldn't do well sitting around all day. You could probably easily mix the solids together in one container and the liquids in another and mix them together right before you need to use it. I would probably melt the butter at the end too. The mixing only takes a few minutes if everything is all measured.
They come out BEST if you can let the batter sit for half to one hour before you put them in the oven. Oil your pan and stick it in the oven with the roast for 10 minutes to get it really good and hot first. Then give your batter a final quick whisk as it will look a little clotty from sitting, take your hot muffin pan out of the oven and pour the batter in. Stick it back in the oven quick.
The other thing is, if you make extra popovers for seconds, you can stick the pan BACK in the oven (after they've fallen) and they will rise again!