In a bowl, combine eggs, sugar, vanilla extract, and flour then mix until thoroughly combined and smooth and lump-free.
Mix in milk and butter until well combined and fully incorporated.
Using a non-stick pan lightly brushed with butter, cook thin crepes, brushing pan lightly with butter after each crepe. Repeat until all the batter is used up. Set aside.
Dissolve the white sugar and brown suugar completely in hot water. Reduce to a thin syrup. Add pandan flavoring and mix well. Set aside to cool.
In a large cold bowl, add heavy whipping cream and Whip on low until frothy before increasing speed to medium. Whip until soft peaks form.
On a flat serving plate, spread a thin layer of the cream mixture. Place a crepe on top. Spread an even layer of the cream mixture on top. Repeat 2 more times.
Place a layer of red gulaman and green gulaman on the cream mixture and cover with more cream.
Place 3 layers of crepe and cream mixture then Place a layer of gulaman on the cream mixture and cover with more cream.
Finish with a final 3 layers of crepe.
Cover entire crepe cake with cream mixture and top with sago and remaining syrup.
