The definition of the word crepinette varies depending on where you are.  The one part that is always true is that it involves caul fat, which is called “crepine” in French (hence crepinette).  Traditionally in Europe a crepinette is a small, flat sausage encased in caul fat.  They are frequently served with potatoes, or sometimes used to stuff lean game meats and poultry to add extra fat and flavor.  The filling is usually a smooth “forcemeat” (a kind of meat mousse) flavored with parsley, spices, and sometimes truffles. 

In American fine dining restaurants the term can be found on menus describing anything wrapped in caul fat prior to cooking, from roulades to veal rib chops.