Clean leeks (this takes a bit of work to get all of the dirt off) and trim them to just the white and very light green parts. Discard the dark green parts of the leeks. Cut the leeks into very thin slices.

Chop onions and minced garlic.

Heat 2 tablespoons olive oil in a skillet.

Add leeks, onions, and garlic to the skillet. Cook over medium heat for approximately 5 minutes, or just until veggies are translucent. Remove from heat and cool to room temperature.

Put eggs into a mixing bowl and whisk well. Add veggies and bread crumbs and mix well. Season with lemon pepper, salt, and pepper. Let the mixture sit for 10 minutes or so, to allow the bread crumbs to soak up some of the moisture.

Cook latkes in batches, by heating oil on a skillet or griddle over medium-low heat. I really love to use the griddle, because you can cook so many at one time! Drop batter by a large spoonful onto the griddle and cook until set and the bottom is golden brown, flattening with a spatula as it cooks. Flip latkes and continue to cook until the other side is also nicely browned. Remove from the griddle and keep warm on a tray in a low-temperature oven while you finish cooking the remaining batter.

Serve hot with a dollop of crème fràiche, sour cream or plain yogurt and minced chives, or a sprinkling of freshly grated Parmesan cheese.