A crepinette is a small, flat sausage or forcemeat patty wrapped in caul fat, the thin, lacy membrane from around an animal's stomach, instead of a casing.
The caul fat bastes the meat as it renders during cooking and crisps into a delicate, lacy crust; crepinettes are pan-fried, grilled, or roasted. The technique is a staple of French charcuterie, traditionally made with seasoned pork or a blend of meats.
Crepinettes are typically served as part of a charcuterie plate or used to wrap and self-baste roasted meats such as pork loin or poultry.