Hi Maggie, as PJ says, it might be more efficient to make the batter right before you need it, since you'll need to warm it up and beat it again if you've stored it in the fridge. And because the batter has eggs and milk in it, for food safety reasons you wouldn't want to leave the batter out of the fridge for a few hours, so you may need to reheat it in the microwave in brief spurts (seconds, not minutes), until it reaches room temperature, or a bit warmer. Be sure to stir it well before checking the temperature because the microwave tends to heat unevenly, and you definitely don't want to cook the eggs! All that being said, the batter should still work as long as you're able to successfully warm it up and beat it before you bake the popovers. 

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