2 small red bell peppers (3/4 lb total)
2 1/2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter, softened
6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
24 (1/4-inch-thick) diagonal slices of baguette

Special equipment: an electric coffee/spice grinder or a mortar and pestle
anchovy, fennel, toasts

1 cup plus 1 1/2 tablespoons sugar
6 tablespoons water
1 teaspoon fresh lemon juice
2/3 cup whipping cream

1 sheet frozen puff pastry (half of 17 1/4 ounce package), thawed
12 ounces chilled mascarpone cheese

3 large bananas (about), peeled, thinly sliced on diagonal
Powdered sugar
banana, caramel, napoleons

For crêpes
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons sugar
1/8 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons unsalted butter, melted and cooled slightly, plus additional for cooking crêpes

For topping
1 navel orange
1 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular banana
1 tablespoon unsalted butter
2 tablespoons sugar
1 teaspoon Grand Marnier or other orange-flavored liqueur or Cognac (optional)
2 tablespoons chopped pecans, toasted
banana, orange, crepes