Make-Ahead: These are meant to be eaten as soon as they are baked, but they can be made up to 1 day ahead of time. Reheat them before serving.
How to Reheat: Place the desired number of popovers on a sheet tray lined with parchment paper and bake in the oven at 350° for 3-4 minutes or until hot. You can also cook in the microwave on a microwave-safe plate until hot.
How to Store: Store covered in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
You do not have to use a popover pan for this recipe, simply substitute with a large 6 or regular 12 count muffin tin.
If you cannot get the batter thin enough when whisking, transfer to a blender and blend on high until it is completely smooth.
You may need to cook these in batches if you only have 1 pan.