Place the oats and almond meal in a food processor. Grind for 30 seconds or until a flour-like substance forms. There should be about 1 cup of this mixture.
Transfer to a large mixing bowl and stir in the flour. Add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds or until smooth and incorporated.
Heat a large non-stick skillet over low heat. Pour about ¼ cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a larger, more thin crepe. Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the centre until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter.
Stuff the crepes with sliced bananas and whatever else you like. Great ideas include almond butter, peanut butter, blueberries, strawberries, vanilla yogurt, cottage cheese, and ricotta cheese.
Drizzle with the melted chocolate and serve warm or cold!