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?