Amanda is a co-founder of Food52.
Popovers are best straight from the oven. But if you don't mind a slightly deflated popover then you can make them up to 4 hours ahead of time. I'd rewarm them in a 250 F oven for a few minutes before serving.
Agree, popovers should be eaten as soon as they come out of the oven. They're just not the same if they sit.
Make sure to make a slit in the top to let the steam out, so the popovers don't get soggy. Reheat gently.
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