SPRAY 6- to 8-inch skillet with cooking spray; set aside. Mix flour, sugar, baking powder and salt in large bowl. Add milk, egg product and margarine; beat with wire whisk until well blended. Heat prepared skillet on medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Cook until lightly browned on both sides, turning once. Repeat to make 16 crepes.
PLACE raspberries in blender or food processor container; cover. Blend until pureed; strain to remove seeds. Remove 3 Tbsp. of the raspberry puree; place in medium bowl. Add sour cream and extract; mix well. Gently stir in whipped topping.
SPOON about 2 Tbsp. of the whipped topping mixture onto center of each crepe; top evenly with the banana slices. Fold both sides of crepes over filling. Top evenly with the remaining raspberry puree.
